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A revisit to one of our favourite spring recipes, created during our time working with the lovely Claire Morgan, stylist.
A little seasonal inspiration—perfect for a simple lunch to take outside and enjoy in the sunshine.
For the salad
90g rocket
200g sugar snap peas
200g frozen edamame
1 leek – thinly sliced leeks
1/2 cucumber – thinly sliced
300g burrata cheese
2 teaspoons chopped fresh dill
Lemon Dill Vinaigrette
2 tbsp olive oil
juice from 1/2 a lemon
1 teaspoon chopped fresh dill
Salt, to taste
Black pepper to taste
* Bring a medium saucepan of water to boil. Prepare a large bowl of ice water.
* Blanch the sugar snap peas for 1-2 minutes in the boiling water. Drain and put them in the ice bath. Blanch the frozen edamame in boiling water for 4-5 minutes. Drain quickly and put them in the ice bath – then drain again.
* Arrange the rocket on a platter and top with the sugar snap peas, edamame, cucumbers and leeks. Top with the burrata torn into pieces.
* Drizzle with the lemon vinaigrette. Add a sprinkling of fresh dill and more freshly ground salt and pepper.
Serve and enjoy!
Beautifully styled and propped by Claire Morgan.
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