Serves 2
Ingredients
2 thick slices sourdough
150g fresh peas
1 burrata (125g)
10–12 mint leaves, finely chopped
Zest of 1 lemon
2 tsp lemon juice
2 tbsp extra virgin olive oil, plus extra to serve
Flaky sea salt
Freshly cracked black pepper
Method
Bring a small pan of salted water to the boil. Add the peas and cook for 2 minutes until bright green. Drain and rinse briefly under cold water.
Set aside a small handful of peas for garnish. Place the remaining peas in a bowl and lightly crush with a fork. Stir through the mint, lemon zest, lemon juice, olive oil, a pinch of flaky salt, and plenty of black pepper. Keep the mixture chunky rather than smooth.
Toast the sourdough until golden and crisp. Drizzle lightly with olive oil. Rub some garlic over when it's freshly toasted.
Divide the burrata between the two slices and spread it out onto the toast. Then add the pea mixture on top.
Finish with your chosen garnishes, an extra drizzle of olive oil, a little more lemon zest, flaky sea salt, and black pepper.
Optional garnishes could be: Pea shoots, Thinly sliced radishes, Chopped pistachios, Crispy shallots, Torn mint leaves, Crushed pink peppercorns or a drizzle of hot honey.
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