Burrata, pea, grapefruit, caviar and leek salad by Marcus Wareing

Burrata, pea, grapefruit, caviar and leek salad - Marcus Wareing

A light summer salad with an indulgent twist. Burrata is an extra creamy mozzarella, often available online. Use a good-quality, fruity extra virgin olive oil, like Coratina, for the best results. From the menu at The Berkeley

Ingredients:

2 x 250g burrata
Maldon salt
pepper
Coratina olive oil
8 baby English leeks
2 ruby grapefruits
200g fresh English peas
40g caviar

Method:

1. Cut the burrata into quarters and season with salt, pepper and the olive oil

2. Blanch the leeks in salted water, removing the toughest outside layers. These can be chargrilled or not, depending on your preference

3. Segment the grapefruit, making sure you remove any of the white pith

4. Pod and wash the peas

5. Arrange all the ingredients together on a plate, using the burrata as a base and the caviar on top


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