Burrata with Seasonal Greens
Place the burrata on your serving plate.
Heat a pan over med-high heat with a splash of olive oil, and cook the asparagus and sugar snap peas until charred in spots and tender but still crisp.
Blanch the fresh peas or defrost frozen.
Plate up with burrata. Top with fresh herbs, lemon zest, salt and pepper and a drizzle of olive oil.