Burrata with Spring Onion Puree
Recipe provided by Velisha Farms and production by My Market Kitchen
Serves 2
Ingredients
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
method
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.