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Chargrilled baby broccoli and pea salad with burrata

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  • Egg free
  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • 2 serves veg or fruit

This chargrilled baby broccoli and pea salad with creamy burrata makes a mouth-watering side. 

  • Serves6, as a side
  • Cook time10 minutes
  • Prep time15 minutes
Chargrilled baby broccoli and pea salad with burrata


  • 1 large bunch baby broccoli, halved lengthways
  • 200g green beans, halved lengthways
  • 1 tbs olive oil
  • 1 garlic clove, crushed
  • 1 cup (120g) frozen peas
  • 150g burrata or fresh mozzarella, drained
  • 2 tbs finely chopped pistachios

Salsa verde dressing

  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 1 tbs coarsely chopped dill
  • 2 tsp drained capers
  • 2 anchovy fillets, finely chopped
  • 1/4 cup (60ml) extra virgin olive oil or avocado oil
  • 2 tbs sherry vinegar

Nutritional information

Per serve: Energy: 1016kJ/243 Cals (12%), Protein: 9g (18%), Fat: 20g (29%), Sat Fat: 6g (25%), Sodium: 171mg (9%), Carb: 5g (2%), Sugar: 3g (3%), Dietary Fibre: 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a chargrill on high. Place baby broccoli and beans in a bowl. Add oil and garlic and toss to combine. Season.

  2. Step 2

    Cook the baby broccoli mixture on the grill, turning, for 4-6 mins or until just tender. Transfer to a serving platter. Set aside to cool slightly.

  3. Step 3

    Cook the peas in a small saucepan of boiling water for 2 mins or until bright green and just tender. Refresh under cold water. Drain well.

  4. Step 4

    To make the salsa verde dressing, place the parsley, basil, dill, capers, anchovy, oil and vinegar in a blender and blend until smooth. Season

  5. Step 5

    Add the peas to the baby broccoli mixture. Drizzle with half the dressing and toss to combine. Top with the burrata or mozzarella. Sprinkle with pistachio and drizzle with the remaining salsa verde to serve.

Recipe tip

Use the leftover herbs to make a double batch of salsa verde, and freeze half in an airtight container to enjoy later. Store in the freezer for up to 4 weeks, and thaw in the fridge overnight before using.