2 Burrata di Bufala

1 bunch of green asparagus

2 courgettes

100g garden peas

1 pack of pea shoot & babyleaf salad

Fresh Mince

Olive oil

Extra virgin olive oil

Thick balsamic vinegar de Modena

Pepper

Sea salt

Amazing summer salad.

Wash and dry the asparagus and courgettes. Cut the courgette in slices. Rub both the courgettes and asparagus with some olive oil. Place the vegetables on a hot griddle and turn once nice and charred. If you don’t have a griddle place in the oven under a grill or pan fry the vegetables. In the meantime, defrost the garden peas in the microwave.

Before you assemble the salad mix the pack of salad with extra virgin olive oil and balsamic vinegar on a separate plate. Now place equal amounts of dressed salad on two plates. Place a drained burrata on top of each salad. Place the grilled courgettes, asparagus and peas around the burrata.

Sprinkle with extra virgin olive oil, balsamic vinegar, pepper and some sea salt. Serve and enjoy.