Sophie Hitchens

Sophie Hitchens


May 22 Recipe: Spring Green Salad

Sophie Hitchens Tuesday 24th May 2022

This month we bring you a super speedy and deliciously green Spring salad.

It made a lovely light lunch to take outside and eat in the sunshine. As always it was sampled by everyone in the Light Locations/Design by Timber team and everyone gave the thumbs up!

Ingredients – Serves 4

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.

Sophie Hitchens

Sophie Hitchens



With the easing of Covid restrictions we would like to request clients and location owners continue to test themselves before their shoot and recce days to try to ensure a safe working environment for both parties. We thank you for your co-operation.