Burrata, Minted Pea Velvet & Charred Edamame
Burrata on vivid minted pea purée with charred edamame and lemon oil.
A bright, clean burrata starter built around temperature, freshness and green colour rather than weight. The pea purée is smooth and luminous, the edamame adds char and bite, and the lemon oil keeps the milkiness of the burrata lifted.
Written for 10 starter portions · 1 x 125 g burrata ball with purée and garnish
Ingredients
Serves 10
- Burrata, 125 g balls, one per portion10 each
- Bright Green Pea Purée1 full batch
- Charred Edamame1 full batch
- Lemon Oilas needed
- Fresh mint tipsfor garnish
- Cracked black pepperto finish
Method
Prepare the pea purée and keep it warm, never boiling.
Char the edamame close to service.
Bring the burrata out just long enough to lose the refrigerator chill.
Chef’s notes
- The source gives 10 portions for the pea purée and one 125 g burrata ball per plate. The 10-ball service quantity is therefore derived from the written plating instruction.
The finish
- Spoon a smooth oval of pea purée onto each plate.
- Place one 125 g burrata ball in the centre.
- Scatter the charred edamame around the burrata.
- Spoon lemon oil around the plate and finish with mint tips and cracked black pepper.
Keeping
Prepare the components separately and assemble only at service.
Allergens and diet
Milk. Soy.
Last refined · September 2026