Chef Paul Wilson
has created another delicious dish for all of the home cooks to have a go at.
Chopped spring salad with BBQ asparagus & burrata cheese
Burrata & pecorino are wonderful spring cheeses both with unique contrasting texture & flavours are delicious with warm barbecued local asparagus & fresh vibrant spring salad a perfect dish for picnics & family barbecues
Ingredients 500g of green asparagus, with woody stem removed
30ml extra virgin olive oil
5g Sea salt
Spring salad 75g breakfast radishes sliced into rounds
75g cooked fresh peas
75g cooked broad beans podded
75g baby cucumber sliced into rounds
75g cooked artichoke hearts sliced
75g sliced red onion
Small cos hearts chopped
1 bunch of mint leaves torn
150g shaved pecorino cheese
Sherry Vinaigrette 60 ml sherry wine vinegar
60ml red wine vinegar
355ml extra virgin olive oil
1heaped tablspn honey
1 clove of garlic finely minced
30g shallots finely minced
30g chopped chives
Pinch of salt & milled pepper
2 balls of burrata cheese
Extra virgin olive oil, sea salt
Best quality aged balsamic vinegar
