Burrata with Spring Onion Purée

Mike Reid

Ingredients:

Recipe brought to you with the help of our friends at Velisha Farms

  • 1 Burrata
  • 2 Slices Sourdough toast
  • 100g Fresh peas
  • 25ml Early harvest olive oil
  • 100ml Spring onion puree
  • Fresh mint to garnish

Spring Onion Puree:

  • 70g Butter, Unsalted
  • 10g Nasturtium Leaves
  • 1 bunch Spring Onions
  • 150g spinach baby
  • 200g Ice

Method:

  1. Pick the spring onions, spinach and add the nasturtiums.
  2. Add the diced butter and water to a hot pan with the spring onions, spinach and nasturtium. Add a pinch of salt and cook for around 2 minutes. Once cooked add 200g ice
  3. Drain, place in the vitamix and blend until smooth.
  4. Serve with Burrata, fresh peas and mint. Add olive oil and eat alongside sourdough toast.

Our friends at Wine Selectors suggest pairing this dish with a Prosecco.

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