Burrata with Spring Onion Puree

Recipe provided by Velisha Farms and production by My Market Kitchen

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Serves 2

Ingredients

1 burrata  

2 slices sourdough toast 

100g fresh peas  

25ml early harvest olive oil  

100ml spring onion puree  

Fresh mint to garnish  

Spring Onion Puree  

70g butter, unsalted  

10g nasturtium leaves 

1 bunch spring onions  

150g spinach baby   

200g ice 

method

1. Pick the spring onions, spinach and add the nasturtiums. 

2. Add the diced butter and water to a hot pan with the spring onions, spinach and nasturtium. Add a pinch of salt and cook for around 2 minutes. Once cooked add 200g ice 

3. Drain, place in the vitamix and blend until smooth. 

4. Serve with Burrata, fresh peas and mint. Add olive oil and eat alongside sourdough toast.