Name: Burrata with sweet and sour spring veg
Total time: 15 min
Yield: Serves 4
Ingredients: 12 baby carrots, scrubbed and halved lengthways; 100g fine asparagus tips; 100g fine green beans, halved lengthways; 3 spring onions, cut into 2cm lengths on the diagona; 16 radishes, halved lengthways; 2 balls burratas; a small handful rocket; to drizzle extra-virgin olive oil; to serve crusty bread; 150ml white wine vinegar; 75g caster sugar; 1 tsp yellow mustard seeds

12 baby carrots
scrubbed and halved lengthways
100g fine asparagus tips
100g fine green beans
halved lengthways
3 spring onions
cut into 2cm lengths on the diagona
16 radishes
halved lengthways
2 balls burratas
a small handful rocket
to drizzle extra-virgin olive oil
to serve crusty bread

PICKLING LIQUID

150ml white wine vinegar
75g caster sugar
1 tsp yellow mustard seeds

Method

step 1
Put the carrots, asparagus tips and beans in a bowl and pour over just-boiled water to cover. Leave for 1 minute, then drain.
step 2
Put the pickling liquid ingredients in a small pan with 150ml water and bring to a simmer. Simmer very gently for 3 minutes, then take off the heat and add the drained veg along with the spring onion. Cover and cool to room temperature, then stir in the radishes and leave for 5 minutes
step 3
Drain the veg and arrange on a platter. Add the burrata and scatter over some rocket. Drizzle with extra-virgin olive oil and serve with crusty bread.