Green Goddess, Crushed Peas, Burrata and Black Olives
Dear peas,
I am sorry. So sorry for the years of shade I threw at you. The hours spent at the table staring you down with venom. I am sorry I tried to house you in my napkin and later feed you to my cat. (I also apologise to my cat.) I hope this dish makes up for my disrespectful pea-hating past. Much love, K.
This recipe is a riff on an Alison Roman favourite of mine, the Green goddess giving so much glorious lift and oomph to the pea, cheese and olive action.
Ingredients 10
65 g pitted black olives, finely chopped
80 ml olive oil
1 lemon, zested, juiced
310 g peas, frozen is fine
1 cup spicy greens, such as rocket (arugula), flat-leaf parsley (italian parsley), mustard leaves
250 ml green goddess dressing, see my dressing recipe
1 ball burrata, 150g, drained
oregano leaves, to scatter
salt, to season
black pepper, freshly ground, to season
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Method 6
Combine the , and in a bowl and set aside.
Using your hands, roughly pulp half the . You don’t want purée here; you just want to rough them up a little.
Add the , remaining whole and to a bowl and toss to combine.
Add the to the base of a serving platter. Tear the into pieces and scatter it over the green goddess. Spoon the , and over.
Top with the hand-crushed , then the remaining pea and greens mixture.
Scatter with oregano leaves, season very generously with salt and freshly ground black pepper and serve.
