Creamy, fresh and soft Burrata topped with a spring salad keeps the Burrata pretty simple and allows its flavour to shine through.  I have fallen in love with this solid mozzarella with its creamy soft centre which gives the cheese a delicious texture.  Originally from the Puglia region of Southern Italy I think it has conquered the world.  I have no doubt that once you have tasted the cheese it will be part of your meals at home.

In this recipe the creaminess is balanced by the mild acidity of the vegetables and the saltiness of the Parma Ham which makes the salad a perfect dish for the summer season.


  • 2 balls burrata cheese
  • 1/2 cup cooked long beans (cut finely diagonally)
  • 1/2 cup snow peas (cut finely diagonally)
  • 1/2 cup cooked peas (they can be fresh or frozen)
  • 1 table spoon fresh mint leaves, chopped finely
  • 1 tablespoon olive oil
  • Juice of half a lemon
  • Zest of one lemon
  • Coarse sea salt and  freshly ground black pepper
  • 4 slices of Parma ham (baked in the oven) or fresh to wrap around the Burrata
  • 1/4 cup of cashew nuts roasted (finely chopped)

Method for the Vegetables

  • Start preparing the vegetables by cooking them in boiling salted water.  Start with the long beans.  Once they are cooked al dente put them in a bowl with iced water for a few seconds, then take them out and dry them with a paper towel.  Slice them diagonally.  Set aside
  • In the same water put the snow peas and follow the same process as the long beans.  Set aside.
  • In the same water cook the peas and follow the same process. The peas have to be crunchy and green.  Do not over cook them.


  • In a small bowl mix all the vegetables, the mint, lemon juice, lemon zest and olive oil with a spoon.  Make sure all the ingredients are well coated.  Then add the salt and pepper to taste.


To Serve

  • Put the Burratas on a plate  (preferably a deep plate) and cut them in half.
  • Cut the baked Parma ham and roasted cashew nuts into small pieces with a knife to make the granola.
  • Gently spoon the spring vegetable salad on to the Burrata. Top the salad with the ham and cashew nut granola.
  • Drizzle with olive oil and sprinkle with freshly ground pepper.




  • Serve the Burrata at room temperature.


  • If you do not want to sprinkle the Parma Ham just use the roasted cashew nuts.
  • I usually serve this dish for my guests to share with fresh bread.  I think the Burrata balls are too big for one person.
  • Sometimes I wrap the Burrata in several slices of Parma ham.  In this way there is plenty of ham to go around.








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