All the flavours of summer in one starter. Blanching the veg and plunging into an ice bath will ensure a vivid green colour on the beans and peas. Let the burrata come to room temperature before plating the dish.
100 g frozen peas
200 g runner beans, sliced and cut into 3cm strips
2 ripe peaches, each cut into 6 wedges
4 x 100 g burrata (or 2 large, halved)
10 basil leaves
Pesto
1 clove garlic
70 g unsalted pistachio kernels
20 g fresh basil
80 g extra virgin olive oil
50 g parmesan, finely grated
1 tbsp lemon juice
Start with making the pesto. Put all the ingredients apart from the lemon in a food processor. Pulse a few times until you have a paste. Check seasoning and add lemon juice a little at a time to taste. Put in a bowl, drizzle the top with a little more olive oil and set aside until needed.
Prepare a bowl with ice and cold water (ice bath)
Blanch the runner beans in boiling salted water for 5 minutes adding the peas for the last minute. Drain and plunge into ice bath.
Drain beans and peas out of ice water into a bowl, Gently toss with 2 tbsp of the pesto. Tear the basil leaves into the greens reserving a few to finish.
To plate the dish, divide the vegetables between 4 plates, place a burrata in the middle. arrange segments of peach around the plates. Dab more pesto on the salad and cheese.
Ingredients
- 100 g frozen peas
- 200 g runner beans sliced and cut into 3 cm pieces
- 2 ripe peaches each cut into 6 segments
- 4 x 100 g burrata (or 2 large, halved)
- 10 basil leaves
Pesto
- 70 g unsalted pistachio kernels
- 1 clove garlic
- 20 g basil leaves
- 80 g extra virgin olive oil
- 50 g parmesan finely grated
- 1 tbsp lemon juice
Instructions
- Start with making the pesto. Put all the ingredients apart from the lemon in a food processor. Pulse a few times until you have a paste. Check seasoning and add lemon juice a little at a time to taste. Put in a bowl, drizzle the top with a little more olive oil and set aside until needed.
- Prepare a bowl with ice and cold water (ice bath)
- Blanch the runner beans in boiling salted water for 5 minutes adding the peas for the last minute. Drain and plunge into ice bath.
- Drain beans and peas out of ice water into a bowl, Gently toss with 2 tbsp of the pesto. Tear the basil leaves into the greens reserving a few to finish.
- To plate the dish, divide the vegetables between 4 plates, place a burrata in the middle. arrange segments of peach around the plates. Dab more pesto on the salad and cheese.