Sugar snaps, burrata and lemon

Ingredients

• 1 tray of Moorea sugar snaps
• 1 burrata
• 1 lemon
• 3 tbsp olive oil
• A few mint or basil leaves
• Sea salt, pepper

Method

1. Plunge the sugar snaps into salted boiling water for 1 minute, then straight into iced water.
2. Drain and halve them lengthways.
3. Mix the olive oil with the lemon juice and zest, salt and pepper.
4. Arrange the sugar snaps, place the burrata in the centre and open it up.
5. Drizzle with the lemon dressing and scatter with fresh herbs.

💡 Sugar snaps are also great raw, as a snack.