Salad revolution: How burrata transforms mundane greens

Boring salad? I don’t know that concept in my kitchen. I take full advantage when the stalls are filled with delicious, seasonal vegetables. You won’t find just lettuce in this salad. I reach for crispy, green asparagus and courgette. They are given lightness and freshness with grated lemon zest and mint. The whole thing is topped with burrata. Like mozzarella, it has a semi-liquid centre that appetisingly spills onto the vegetables when cut open. I know this is the best recipe for a light summer salad.

It’s great for parties, but I often serve it hot days when I don’t feel like having a heavy, meaty lunch. Sautéed asparagus, chopped courgette, and walnuts pleasantly crunch under your teeth. Parmesan and olive oil enhance the Mediterranean character of this recipe.

Ingredients:

• 60 g walnuts,
• 1 small courgette,
• 200 g green asparagus,
• 6 tablespoons olive oil,
• ½ teaspoon salt,
• ⅓ teaspoon pepper,
• 70 g green olives,
• 30 g grated parmesan,
• 1 tablespoon grated lemon zest,
• 1 handful fresh mint.

Additions:

• burrata,
• olive oil,
• chopped walnuts.

Method of preparation:

Step 1. Place the walnuts in a dry pan and toast them. This will give them a deeper aroma.

Step 2. Cut the courgette into sticks and slice the asparagus diagonally into smaller pieces. The video above shows exactly how to do this. Chop the toasted walnuts.

Step 3. Heat olive oil in a pan and add the chopped vegetables. When the asparagus and courgette become translucent, season with salt and pepper.

Step 4. Transfer the vegetables to a bowl. Add chopped walnuts, green olives, and grated parmesan. Scald the lemon with boiling water and grate the zest into the salad. Add chopped mint and mix everything together.

Step 5. Transfer the salad to a plate. Arrange drained burrata on top, drizzle with good olive oil, and sprinkle with walnuts. Enjoy!