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
- Thaw your frozen peas in some cold water and once soft, drain.
- 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.
- 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.
- Spread the dip onto a large platter.
- Scatter over the remaining peas.
- Place the burrata into the centre of the platter.
- Garnish with the mint leaves.
- Drizzle over a tablespoon of olive oil, chilli oil and the juice of half a lemon.
- Serve with baguette slices.
- 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.