Smashed Pea, Herb & Burrata Dip

This was the recipe I made at the @bunnings Patch to Plate herb workshop and because it was such a hit, I’ve decided to share it as a recipe for everyone to save and make! It’s the perfect starter for a spring/summer spread that only takes 10 minutes to make. Also a great recipe to use up any soft herbs you have growing at home or in your fridge that might be on their last legs. You just blend everything in a food processor, place onto a platter, top with a burrata and then serve with bread for everyone to dip into. When you cut into the burrata, the cheese will spill onto the dip so you’ll get a mash up of zingy peas, herbs and cheese to slather onto your bread.

Serves: 6-8 as a starter
Prep time: 10 minutes


  • 1 ball of burrata
  • 1 cup of frozen peas, thawed
  • A few bunches of your choice of herbs: mint, basil, oregano, thyme etc, reserving some mint leaves for garnish
  • The zest and juice of 1 lemon
  • ¼ cup of olive oil, plus extra for dressing
  • 1 pinch of salt and pepper
  • 1 baguette, sliced
  • 1 tablespoon of Chilli Oil to garnish

Watch the step by step process


  1. Thaw your frozen peas in some cold water and once soft, drain.
  2. Place the herbs, oil, salt, pepper and lemon zest into a food processor and blitz into a smooth paste. Add more oil if needed to get a runny pesto consistency.
  3. Add half of the peas into the food processor and blend until you get a chunky dip. It’s okay to have some of the peas only slightly chopped.
  4. Spread the dip onto a large platter.
  5. Scatter over the remaining peas.
  6. Place the burrata into the centre of the platter.
  7. Garnish with the mint leaves.
  8. Drizzle over a tablespoon of olive oil, chilli oil and the juice of half a lemon.
  9. Serve with baguette slices.
  10. To serve, cut the burrata so it spills onto the dip. Spread a bit of the dip onto a baguette slice and top with some burrata.
  11. Enjoy!


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