This season's salad. Say ˜salad and most people instantly think ˜diet, but this vibrant and colourful dish is packed with seasonal delights, while having a cheeky edge with the addition of creamy burrata and roast potatoes. Spending a little time assembling this beauty will yield spectacular results.
8 baby new potatoes
2 tbsp olive oil
125ml red wine vinegar
75g caster sugar
8 radishes, halved
500g fresh peas in pods
50g baby salad leaves
2 medium carrots, peeled
1 small cucumber, finely sliced
1 large ball burrata or mozzarella
FOR THE DILL VINAIGRETTE:
10g bunch dill, finely chopped
2 tbsp sunflower oil
2 tbsp white wine vinegar
Preheat the oven to 200C/Gas Mark 6. Place the potatoes in a small saucepan and cover with cold salted water. Bring to the boil on a high heat. Boil for 10 minutes, then drain. Meanwhile, put the oil in a baking dish and place in the oven. Put the drained potatoes in the hot oil, season with salt and bake in the oven for 30 minutes, tossing in the oil after 15 minutes.
Measure out 125ml water, the red wine vinegar and the caster sugar into a small saucepan. Bring to a gentle simmer, then stir to dissolve the sugar. Leave to cool slightly, then place the radishes in the liquid and leave to cool completely. Shell the peas. Bring a pan of water to the boil and blanch the peas for 2 minutes in the water. Drain and set aside.
Make the dill vinaigrette by whizzing the dill (stalks included) in a food processor or blender with all the other ingredients. Add more salt if desired.
Arrange the salad leaves on a serving plate. Put the potatoes, radishes and peas on top. Use a peeler to drape ribbons of the carrot on top and scatter around along with the cucumber. Place the burrata in the middle and drizzle with the dill vinaigrette.