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All the flavours of summer in one starter. Blanching the veg and plunging into an ice bath will ensure a vivid green colour on the beans and peas. Let the burrata come to room temperature before plating the dish.

100 g frozen peas

200 g runner beans, sliced and cut into 3cm strips

2 ripe peaches, each cut into 6 wedges

4 x 100 g burrata (or 2 large, halved)

10 basil leaves

Pesto

1 clove garlic

70 g unsalted pistachio kernels

20 g fresh basil

80 g extra virgin olive oil

50 g parmesan, finely grated

1 tbsp lemon juice

Start with making the pesto. Put all the ingredients apart from the lemon in a food processor. Pulse a few times until you have a paste. Check seasoning and add lemon juice a little at a time to taste. Put in a bowl, drizzle the top with a little more olive oil and set aside until needed.

Prepare a bowl with ice and cold water (ice bath)

Blanch the runner beans in boiling salted water for 5 minutes adding the peas for the last minute. Drain and plunge into ice bath.

Drain beans and peas out of ice water into a bowl, Gently toss with 2 tbsp of the pesto. Tear the basil leaves into the greens reserving a few to finish.

To plate the dish, divide the vegetables between 4 plates, place a burrata in the middle. arrange segments of peach around the plates. Dab more pesto on the salad and cheese.

Jules
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Prep Time 10 minutes
Cook Time 5 minutes
Course Starter
Servings 4 people
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Ingredients
  • 100 g frozen peas
  • 200 g runner beans sliced and cut into 3 cm pieces
  • 2 ripe peaches each cut into 6 segments
  • 4 x 100 g burrata (or 2 large, halved)
  • 10 basil leaves

Pesto

  • 70 g unsalted pistachio kernels
  • 1 clove garlic
  • 20 g basil leaves
  • 80 g extra virgin olive oil
  • 50 g parmesan finely grated
  • 1 tbsp lemon juice

Instructions
 

  • Start with making the pesto. Put all the ingredients apart from the lemon in a food processor. Pulse a few times until you have a paste. Check seasoning and add lemon juice a little at a time to taste. Put in a bowl, drizzle the top with a little more olive oil and set aside until needed.
  • Prepare a bowl with ice and cold water (ice bath)
  • Blanch the runner beans in boiling salted water for 5 minutes adding the peas for the last minute. Drain and plunge into ice bath.
  • Drain beans and peas out of ice water into a bowl, Gently toss with 2 tbsp of the pesto. Tear the basil leaves into the greens reserving a few to finish.
  • To plate the dish, divide the vegetables between 4 plates, place a burrata in the middle. arrange segments of peach around the plates. Dab more pesto on the salad and cheese.
Tried this recipe?Let us know how it was!

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