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Three-Pea Salad with Burrata and Dukkah

Serves 4


    Three-Pea Salad with Burrata and Dukkah

    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


      • 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)


      Per serving:

      • calories313
      • protein18 g
      • total fat13 g
        • sat. fat5 g
      • total carbohydrates34 g
        • sugars8 g
        • fibre 6 g
      • sodium121 mg



      In spice grinder or with mortar and pestle, blend all dukkah ingredients together.


      In bowl or on serving platter, place snow peas, snap peas, and pea shoots. Sprinkle finely chopped mint and chives overtop.


      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.



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      Tourtière AU Cerf

      Tourtière AU Cerf

      Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.