Asparagus, broad bean and burrata salad

Asparagus, Broad Beans, Burrata

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Spring on a plate, is there anything more to say?

Serves 2-4

2 bunches of asparagus

1 cup broad beans, popped from their tough outer skin

2 handfuls peppery hot watercress

Any micro greens or fancy cresses lurking in the fridge

Your best olive oil for this one

1 ball creamy burrata

Nigella seeds and toasty buckwheat (optional)

Crunchy salt

Remove the woody stems from the asparagus (pop them into the freezer and save for soups and vegetable stock) and shave the remaining green stems with a ‘Y’ shape potato peeler.

Blanch the broad beans in hot water for a minute, literally, and between finger and thumb - pop them out of their grey, dismal skins and bring to life.

Wash and spin the watercress and pick over any micro greens if you have any to add to the salad.

Let the burrata drain in a small sieve over a bowl.

My advice: To build salads, you want to layer ingredients, lifting and turning and adding ingredients as you gently pile them up. Never go in with serving spoons, wooden implements or tongs of any kind - the ingredients will spoil. The best kitchen tools are your hands and fingers, honestly.

As you pile your salad add a little drizzle of extra virgin olive oil and a scattering of crunchy salt.

Nestle the burrata alongside the salad and drench with your best olive oil.*

Flick over a little toasty buckwheat and a few nigella seeds for a tingle of texture.

* I recommend drizzling with Spanish Arbequina olive oil because it’s gentle, yet fully rounded in flavour and matches well with asparagus and vibrant spring vegetables.