No cooking, five minutes of plating, and the shoots carry it. Pea tendrils bring sweetness and curl, sunflower shoots bring crunch; together they turn a cheese plate into a salad course.

Ingredients

  • 2 balls burrata (4 oz each)
  • 2 oz HyperLocal Pea Tendrils
  • 1 oz HyperLocal Sunflower Shoots
  • 3 tbsp good olive oil
  • 2 tbsp pistachios, crushed
  • Zest of 1 lemon
  • 1 tsp honey
  • Flaky salt and cracked pepper

Method

  1. Take the burrata out of the fridge 20 minutes before serving so it is creamy at the center.
  2. Toss the pea tendrils and sunflower shoots with 1 tablespoon of the olive oil and a pinch of salt.
  3. Set each burrata on a plate, tear the top open slightly and drizzle with the remaining oil and the honey.
  4. Pile the dressed shoots over and around the cheese. Finish with pistachio, lemon zest, salt and pepper. Serve with grilled bread.

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