Recipe: Burrata with English Peas, Mint, and Lemon

For our spring entertaining guide, Chef Ben Elliott shares nine recipes for a farm-fresh family-style meal. Here’s how to make a crowdpleasing burrata dish.


The first course of creamy burrata is brightened with lemon zest. / Photograph by Pat Piasecki

Burrata with English Peas, Mint, and Lemon

Serves: 6

  • 6 balls fresh burrata
  • 2 c. fresh peas
  • ¼ c. olive oil, plus more to finish the plate
  • 12 mint leaves, chopped, plus whole leaves to garnish
  • 12 to 18 fresh young pea shoots
  • Zest of one lemon, chopped
  • Salt and fresh-ground black pepper to taste
  • Fleur de sel

Blanch fresh peas in boiling salted water to cook, about 3 to 4 minutes. Shock in ice water. Drain and place in mixing bowl. Using the back of a fork, smash the peas a bit to break them up. Mix in lemon zest, chopped mint leaves, and olive oil and season to taste.

Place a ball of burrata in the center of a plate, spoon the pea mixture around, and finish with the whole mint leaves, the pea shoots, an extra drizzle of olive oil, and a pinch of fleur de sel. Serve with oil-toasted bread slices.


Check out all nine recipes in our entertaining guide, “Spring on the Farm.”