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Food

Burrata, Sweet Peas, and Tarragon

Susie Theodorou

This dish is such a celebration of spring flavors: the bright herbs and lemon are contrast perfectly with the creamy cheese and sweet, crunchy peas.

Serves 4

⅓ cup sugar snap peas, trimmed and blanched

¼ cup ounces fresh podded peas

1 tablespoon tarragon leaves

juice of ½ lemon

¼ cup extra virgin olive oil

pinch sea salt

6 ounces burrata

1. Slice the sugar snap peas on the bias and place in a bowl with the fresh peas, tarragon, lemon juice, and olive oil. Mix together and season with salt to taste.

2. Partially split open the burrata into 4 pieces on a serving plate and spoon over the sugar-snap-and-pea mixture. Let stand for 10 minutes, then serve.

From Mediterranean by Susie Theodorou, published by Kyle Books, © 2018.
Photographs by John Kernick.

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