Burrata, pea and parma ham salad
Remember when burrata was EVERRRRRYWHERE?
You couldn’t open social media without seeing that super satisfying, creamy cut of the big ole burrata bowl. And yes, it always looks delicious and yes, I’m still jumping on that bandwagon. We all need a bit more cheese in our lives and this baby is sat atop an array of delicious green bits and a few cheeky slices of parma ham for that meaty hit.
No more boring salads.
When you think of a salad, this is what you should envision. Crunchy salad onions, vibrant radish, the subtle saltiness of parma ham and burst of sweetness from the peas. It’s got it all going on and won’t leave you craving a sausage roll after. Plus it’s the perfect side dish to any BBQ, garden lunch, picnic, or something to impress family and friends. Any friends who live for the ‘gram will be boomeranging this meal like it’s a pornstar martini. I mean we eat with our eyes, don’t we? So let’s make food that not only tastes delicious, but looks incredible.
This is salad with main character energy. With my burrata pea and parma ham salad you get crunch, creaminess, freshness and a salty hit in every bite. And don’t worry – there’s no faffing around here. It’s stupidly simple to make and delivers full-blown flavour with minimal effort. Serve it up on a big platter, rip that burrata like a pro, and watch everyone dive in. A drizzle of good olive oil, maybe a crack of pepper, and boom – you’re a salad god/goddess.
This recipe is so simple, anyone can whip it up. Give it a go, let me know your thoughts and tell me what kinda salad you wanna see next. I’m feeling like my salad era is approaching – and that’s not something I ever thought I’d say out loud…
For more un-boring salads, check out the below recipes:
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Burrata, pea and parma ham salad
By Poppy Cooks
https://www.poppycooks.com/recipes/burrata-pea-and-parma-ham-salad/
Ingredients
For the salad
- 4 jumbo salad onions
- 200g frozen peas
- 10 spears of asparagus
- 3 radishes, sliced
- 1 ball of burrata
- 2 slices of parma ham
- Salt and pepper
- Good quality olive oil
Metric
Imperial
For the pesto dressing
- 30g pine nuts, toasted
- 1 small clove garlic, peeled
- Small bunch mint, stalks removed
- Small bunch basil, stalks removed
- Small bunch parsley, stalks removed
- 30g parmesan cheese, grated
- Salt and pepper, plus good quality olive oil
Metric
Imperial
Instructions
- Preheat your oven to 180ºc fan/200ºc/350ºf. In a frying pan over a medium high heat, add a drizzle of oil. Halve your jumbo spring onions and fry cut side down until golden brown. Turn over and continue to fry for another 2 minutes, then pop the pan into the oven for 10 minutes until soft.
- While the onions are in the oven, get a pan of water on to boil with a large pinch of salt. Slice half of your asparagus into small pieces, leaving the tip intact, and use a sharp vegetable peeler to make ribbons from the rest of the spears.
- Blanch the peas, asparagus rings and the reserved tips in the pan of boiling water for 30-45 seconds, or until bright green. Remove with a slotted spoon and plunge straight into iced water. Chuck the raw asparagus ribbons into the ice water to, so they go curly.
- While the onions finish cooking and the peas and asparagus chill, get a mini chopper or pestle and mortar. Add in the garlic, pine nuts and a pinch of flaky sea salt, before beating to bit of a smush. Roughly tear up the herbs and add them all in too.
- Continue smashing/blending the herbs into the pine nuts before seasoning and adding the grated parmesan cheese. Slowly drizzle in olive oil to make a relatively thin paste, which should be perfect for drizzling.
- Drain off your peas and asparagus before returning to a bowl and lightly dressing with a little olive oil and a pinch of salt. Load up your bowls with the veg, then place half a ball of burrata in each bowl.
- Decorate the top of your salad with the parma ham, asparagus tips, sliced radishes and the roasted salad onions. Spoon over plenty of that delicious herby pesto, then sprinkle with some extra flaky sea salt. Serve with a big glass of Proseccy and some fries for a proper girls lunch!