“This is a lovely salad to make during the spring, when fresh peas are available,” promises chef Gennaro Contaldo. “For speed, you can buy ready-podded peas.
“Burrata is a fresh cheese from Puglia, which looks like mozzarella but has a very creamy interior. Good Italian delis will stock it, but if you prefer, you can use bufala (buffalo) mozzarella instead.”
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Nutrition Facts
Fresh pea and burrata salad, with sunflower seed crostini
Amount Per Serving
Calories 474
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Cholesterol 44mg15%
Sodium 185mg8%
Potassium 688mg20%
Carbohydrates 31g10%
Fiber 8g33%
Sugar 10g11%
Protein 21g42%
Vitamin A 2803IU56%
Vitamin C 36mg44%
Calcium 465mg47%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Fresh pea and burrata salad, with sunflower seed crostini
A fantastic starter or light lunch
Servings: 4
Calories: 474kcal
Equipment
- Saucepan
- Blender or food processor
- Large serving plate
Ingredients
- 175 g fresh peas podded weight
- 85 g watercress
- 2 gem lettuce hearts the leaves
- 250 g burrata or buffalo mozzarella
For the crostini
- 50 g sunflower seeds
- a handful of fresh basil leaves
- 1 tbsp extra-virgin olive oil
- a pinch of sea salt
- a pinch of dried chilli flakes
- 4 slices of good-quality crusty seeded wholemeal bread toasted
For the dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- sea salt
- freshly ground black pepper
Method
- Bring a saucepan of water to the boil, add the peas and cook for about two minutes, until tender but not overcooked. Drain, rinse under cold running water and drain well.
- Meanwhile, prepare the crostini. Place the sunflower seeds, basil leaves and olive oil in a blender or food processor and whiz until you obtain a smooth consistency. Combine with the salt and chilli flakes. Toast the bread and spread with the sunflower seed paste. Set aside.
- Combine the dressing ingredients.
- Arrange the watercress and gem lettuce leaves on a large serving plate, sprinkle over the cooked peas, and pour over half of the dressing. Gently break up the burrata or mozzarella and scatter over the greens. Drizzle with the remaining dressing and serve with the crostini on the side.
Nutrition
Calories: 474kcal | Carbohydrates: 31g | Protein: 21g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 185mg | Potassium: 688mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2803IU | Vitamin C: 36mg | Calcium: 465mg | Iron: 3mg
Gennaro Contaldo’s Fast Cook Italian by Gennaro Contaldo, photography by Kim Lightbody, is published by Pavilion Books.
Try Gennaro’s filled soft amaretti.
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