Peas and broad (fava) beans with creamy burrata is a classic pairing. It’s so fresh and delicious and leaves you full of the joys of spring. The jar crouton recipe makes a 500ml jar quantity which is more than the handful you will need but it will keep in an airtight jar for 2 weeks. You will also not need all the dressing and that will keep for 2 days days in the refrigerator. To make this vegan, leave out the cheese and sprinkle with either roasted cashews or pumpkin seeds.

Method:

• For the jar croutons:
• Preheat the oven to 350°F (180°C).
• Line a baking sheet with baking parchment. Place the bread in a large bowl, add the olive oil, vinegar, and salt and toss until the bread is coated. Spread over the lined baking sheet in a single layer and bake for 15 to 20 minutes, tossing halfway through. Let cool.
• For the herby dressing:
• Chop all the herbs and add to a bowl. Coarsely chop the capers and add to the bowl with all the remaining ingredients. Mix. Taste and adjust the seasoning, if needed.
   
• For the salad:
• Bring a medium saucepan of slightly salted water to a boil over high heat. Add the broad (fava) beans and simmer for 4 minutes. Add the peas and cook for another 1 minute.
• Drain in a colander and briefly rinse under cold running water.
• Add the beans and peas to a large bowl, then add the lemon zest and juice, and the dressing, and toss until coated. Add the mint leaves, pea shoots, mixed leaves, and croutons and toss until everything is combined.
• Divide the salad between two bowls and place a burratina in the middle of each. If using a burrata, then divide it between the bowls.

Adapted from Salad Meals (Hardie Grant) 

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