Summer Herb Salad with Burrata Recipe

Ingredients

200g asparagus
2 spring onions
100g radishes
125g baby plum tomatoes
1 ridge cucumber
30g mint
20g oregano
30g flat leaf parsley
20g chives
50g watercress
2 burrata
Warm pitta or flat breads, to serve
For the lime, sumac & honey dressing:
25ml extra virgin olive oil
Juice of 2 limes
½ tsp dried mint
1 tsp sumac
1-2 tbsp honey

Prep: 25 mins | Cook: 1 min

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Method

1. Put a pan of salted water on to boil. Snap the woody ends off the asparagus spears. Chop the tender tips into chunks around 2cm long. When the water is boiling, add the asparagus tips and simmer for 1 min, then drain and rinse under cold water to stop them cooking. Set aside to drain in a colander.

2. Trim the roots and any ragged greens off the spring onions. Chop them into 1cm-long chunks. Halve or quarter the radishes, depending on how big they are. Roughly chop the tomatoes. Peel and dice the cucumber. Scoop them all into a large bowl and tip in the blanched asparagus.

3. Pick the mint and oregano leaves off the thick stems. Pile them up in a heap on your chopping board with the flat leaf parsley, chives and watercress. Roughly chop them.

4. Scoop the herbs into the bowl with the chopped veg. Make the lime, sumac & honey dressing by whisking the olive oil with the lime juice, dried mint, sumac, 1tbsp honey and a pinch of salt and pepper. Taste and add a little more honey or seasoning if you think it needs it. Add to the salad and toss to mix.

5. Drain the burrata, then place them on a large serving plate. Split them open and use a fork to break them up and cover the base of the plate. Top with the Summer Herb Salad. Served with warm pitta bread or flat breads for scooping.