Peas are a beautiful, bright reminder of summer, so this salad is the perfect side dish for a summer barbecue, or a light, fresh lunch. Peas are naturally sweet, so they’re a favourite with kids. The nuttiness of the dukkah adds flavour to the simple and subtle dressing, while the burrata provides depth, creaminess, and an element of decadence suitable for a lazy summer day.
Summertime switches
Use a mixture of cherry and heirloom tomatoes combined with arugula for an equally delicious alternative to the summery peas and sprouts.
Three-Pea Salad with Burrata and Dukkah
Ingredients
- 1 Tbsp (15 mL) roasted sunflower seeds
- 1 Tbsp (15 mL) pistachio nuts
- 1/4 tsp (1 mL) coriander seeds
- 1/4 tsp (1 mL) cumin seeds
- 2 cups (500 mL) roughly chopped snow peas
- 2 cups (500 mL) pea shoots
- 2 Tbsp (30 mL) finely chopped mint
- 2 Tbsp (30 mL) finely chopped chives
- 2 Tbsp (30 mL) freshly squeezed lemon juice
- 1 Tbsp (15 mL) extra-virgin olive oil
- Pinch of salt (optional)
- 4 1/2 oz (125 g) burrata (or substitute with fresh mozzarella or feta cheese)
Nutrition
Per serving:
- calories313
- protein18 g
- total fat13 g
- sat. fat5 g
- total carbohydrates34 g
- sugars8 g
- fibre 6 g
- sodium121 mg
Directions
01
In spice grinder or with mortar and pestle, blend all dukkah ingredients together.
02
In bowl or on serving platter, place snow peas, snap peas, and pea shoots. Sprinkle finely chopped mint and chives overtop.
03
In small bowl, whisk lemon juice and olive oil together and drizzle over peas. Dust with dukkah and give a little toss. Add a pinch of salt, to taste. Place burrata delicately overtop salad for a show-stopping element, and cut open for serving. Alternatively, tear burrata into bite-sized pieces and toss throughout salad before serving.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. rawstylebychels@gmail.com
