This chargrilled baby broccoli and pea salad with creamy burrata makes a mouth-watering side.
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Heat a chargrill on high. Place baby broccoli and beans in a bowl. Add oil and garlic and toss to combine. Season.
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.
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.
To make the salsa verde dressing, place the parsley, basil, dill, capers, anchovy, oil and vinegar in a blender and blend until smooth. Season
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.
COOK. STORE. SAVE.
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.