Name: Spring salad with purple sprouting broccoli, peas and mozzarella
Total time: 20 min
Yield: Serves 2
Ingredients: 200g purple sprouting broccoli, trimmed; 100g peas; a few leaves soft lettuce; 2 spring onions, finely sliced; half a punnet salad cress; 125g ball buffalo mozzarella or burrata; 1 tsp English mustard powder; 1 garlic clove, crushed; 1 tbsp white wine vinegar; 1 tbsp extra-virgin rapeseed oil; a pinch sugar; 3 large mint leaves, shredded

Spring Salad Recipe with Broccoli, Peas and Mozzarella served on a white plate and a white surface

200g purple sprouting broccoli
trimmed
100g peas
a few leaves soft lettuce
2 spring onions
finely sliced
half a punnet salad cress
125g ball buffalo mozzarella or burrata

DRESSING

1 tsp English mustard powder
1 garlic clove
crushed
1 tbsp white wine vinegar
1 tbsp extra-virgin rapeseed oil
a pinch sugar
3 large mint leaves
shredded

Method

step 1
Heat a steamer over a pan of simmering water. Add the broccoli and cook for for 3-5 minutes until the stems are tender when pierced with a knife. Transfer to a bowl of ice-cold water to refresh and cool. Steam the peas for just a minute or two (or a little longer if they are frozen), then add to the broccoli bowl. Drain them together, patting dry with kitchen paper.
step 2
Spread the soft lettuce leaves over a platter or between two plates. Scatter with the broccoli, peas, spring onions and cress, then tear over the mozzarella or burrata.
step 3
Whisk the dressing ingredients with some salt and pepper and a tsp of water. Drizzle over the salad, and serve.