Serves 4 people
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
Avocado puree
50mL olive oil
1 lemon zest and juice
3 avocados
salt & pepper to taste
Salad
100g frozen baby peas
8 asparagus spears
1 head butter lettuce, torn into bite-sized pieces
100g medley tomatoes halved
2 avocados pitted and cubed
2 x 90g Giorgio's Artisan Cheese Burrata
50 mL extra virgin olive oil
Salt & pepper to taste
Instructions
Step 1
Using a vegetable peeler shave the asparagus, start at the base of the stalk and move down towards the tip of the stalk.
Step 2
Bring a medium saucepan of water to the boil over high heat. Add the frozen peas and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
Step 3
To make the avocado puree place avocado in a food processor and blend until smooth. Add olive oil, lemon juice and salt and blend until well incorporated.
Step 4
Place peas, medley tomatoes, shaved asparagus, and butter lettuce leaves in a large mixing bowl.
Step 5
Dress with olive oil, lemon, salt and pepper and mix well together.
Step 6
Arrange the avocado puree on a plate, top with salad and burrata.
Step 7
Step 8
Step 9
Notes
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