Pea Salad with Buffalo Mozzarella
TOTAL TIME: 25 MINUTES
600 g peas, shelled
2 tbsp crème fraiche
5 tbsp parmesan, finely grated
Zest and juice of 2 lemons
150 g watercress
4 ½ tsp olive oil
375 g buffalo mozzarella
Bring a large saucepan of salted water to the boil over high heat.
Add peas and cook for 3 minutes.
Drain peas and rinse with cold water.
Place half the peas in a food processor with crème fraiche, 3 tbsp parmesan, the zest of one lemon, 2 tbsp lemon juice and a pinch of salt. Blend until smooth.
Put pea puree in a bowl and set aside.
Add remaining peas and watercress to a large bowl. Add 4 tsp olive oil and season with salt and pepper. Toss to combine.
Tear mozzarella balls and place on a large plate or serving platter. Drizzle with the remaining olive oil and some lemon juice. Spoon puree over the cheese and then scatter over watercress and peas. Sprinkle with remaining lemon zest and parmesan.