Burrata with Spring Onion PuréeMike Reid
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
- Pick the spring onions, spinach and add the nasturtiums.
- 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
- Drain, place in the vitamix and blend until smooth.
- 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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