20 spring dishes for longer evenings

Ingredients

• 300 g fresh or frozen peas
• 150 g broad beans, podded
• 2 balls burrata
• Handful of mint and basil leaves
• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• Sea salt and black pepper
• Toasted sourdough, to serve

Method

1. 01

   Blanch the peas and broad beans in boiling salted water for 2 minutes, then plunge into ice water and drain.

2. 02

   Slip the broad beans out of their skins if you like a brighter green.

3. 03

   Toss the peas and beans with half the olive oil, lemon juice, salt and pepper.

4. 04

   Tear the burrata over a platter and spoon the pea mixture around it.

5. 05

   Scatter with mint and basil, then finish with the remaining olive oil.

6. 06

   Serve with warm toasted sourdough.