Ingredients

4 Servings

Produce

  • Mint 2 Tbsp

  • Parsley 2 Tbsp

  • Radishes 10

  • Sugar Snap Peas 60 g

  • Lemon 1/2

Pantry

  • Extra Virgin Olive Oil 1 1/2 Tbsp

Dairy & Eggs

  • Burrata 1

Spices

  • Salt 1/2 tsp

  • Black Pepper 1 pinch

Preparation

  1. Ingredient Prep

    Prepare ingredients. Reserve thin radish slices for garnish.

    • 60 g, cleaned & halved lengthways Sugar Snap Peas
    • 9, 8 quartered, 1 thinly sliced Radishes
  2. Salad Assembly

    Combine ingredients in a large bowl. Mix well.

    • 60 g, cleaned & halved on bias Sugar Snap Peas
    • 9, quartered Radishes
    • 1 1/2 Tbsp Extra Virgin Olive Oil
    • 1/2 tsp Salt
    • 1 pinch Black Pepper
    • 1/2, juiced, zested Lemon
  3. Taste

    Plate salad on a platter or a bowl. Spoon burrata in between the peas & radishes. Garnish with mint, parsley leaves. Top with lemon zest, ground black pepper & extra virgin olive oil if desired.

    • 1, 250 g Burrata
    • 2 Tbsp, stems removed Parsley
    • 2 Tbsp, hand torn Mint
    • 1, thinly sliced Radish

Nutrition

  Amount per
serving
Daily value percentage
Calories 250 kcal  
Total Fat 16.0 g 21%
Total Saturated Fat 8.0 g 42%
Unsaturated Fat 8 g  
Cholesterol 40 mg 13%
Sodium 310 mg 15%
Total Carbohydrate 5 g 2%
Fiber Total Dietary 1 g 4%
Sugars Total 2 g  
Protein 20 g 40%
Vitamin C 17 mg 20%
Calcium Ca 531 mg 40%
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By Innit Culinary Team