Spring salad with purple sprouting broccoli, peas and mozzarella

Spring salad with purple sprouting broccoli, peas and mozzarella

by Sarah Cook, Olive Magazine

This spring salad with purple sprouting broccoli, peas and mozzarella is a quick and easy veggie meal for two, and it's under 300 calories

Ingredients

• 200g purple sprouting broccoli trimmed
• 100g peas
• a few leaves soft lettuce
• 2 spring onions finely sliced
• half a punnet salad cress or try our Microgreens
• 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 or try our Local Rapeseed Oil from Northumberland
• a pinch sugar
• 3 large mint leaves, shredded - delicious & grown at The Paddock when in season

Method:

• 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.
• 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.
• Whisk the dressing ingredients with some salt and pepper and a tsp of water. Drizzle over the salad, and serve.

Sourced from: Olive Magazine