Sophie Hitchens

Sophie Hitchens


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