Crushed Peas with Burrata and Olives

canberratimes.com.au

cvc

30g oil-cured black olives or Castelvetrano olives, pitted

80ml olive oil

315g fresh peas, or thawed frozen peas

2 tbsp freshly grated lemon zest

kosher salt and freshly ground black pepper

125g roughly torn spicy greens, such as mustard greens or rocket (arugula)

1 large handful mint leaves, torn

2 tbsp finely chopped chives

1 handful parsley, tender leaves and stems

2 tbsp lemon juice, plus extra to taste

2 balls of burrata cheese, drained (you can also use mozzarella; just expect a different visual)

Directions at canberratimes.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer