Crushed peas with burrata and black olives from Nothing Fancy: Unfussy Food for Having People Over (page 104) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Melon with crispy ham and ricotta salata; Sungold pasta with lemony shellfish, garlic, and pistachios

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodo on July 05, 2020

    Very nice! Refreshing! Had some snow peas so added those as well.

  • VineTomato on April 19, 2020

    Lovely salad. We couldn't get hold of burrata during lock down so we substituted yogurt with a sprinkling of feta and fried halloumi on top. Looking forward to making this again with the appropriate cheese. I used rocket, but I imagine mustard greens must make the salad a little extraordinary. Perhaps a note to myself to get some mustard greens in Tooting when we can next go venturing out for non-essentials.

  • Jane on January 11, 2020

    This was a lovely appetizer and very quick to make. Just some thawed frozen peas in a lemony dressing with torn up burrata and olives, herbs and greens. So delicious. One annoying thing though is the book photo - no way those olives are whole and no way there is 3 cups of greens on that dish. I do wish stylists would follow recipes!

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