- serves 2 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 100 g sugar snap peas in the pods
- 100 g rocket leaves
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Salt and black pepper, to taste
- 250 g stracciatella
- Sliced sourdough baguette, to serve
Herb oil
- 2 cups (firmly packed) picked green herbs (basil, mint and parsley)
- ½ cup extra virgin olive oil
- 1 small garlic clove, crushed
Instructions
- For the herb oil, add the herbs to a saucepan of lightly salted boiling water for 10 - 20 seconds, then drain and place in a bowl of iced water to stop the cooking. When cool, drain the herbs and squeeze out as much water as you can. Transfer the squeezed herbs to a blender, add the oil and garlic and blend until smooth. Set aside for 5 minutes, then strain into a bowl through a fine sieve.
- Meanwhile, string the sugar snap peas, split in half, then remove any peas and place in a large bowl with the pods and rocket. Add the olive oil and lemon juice, season with salt and toss gently to combine.
- Arrange the stracciatella on a plate, scatter the salad on top, season with pepper and dress with the herb oil. Serve with sliced sourdough baguette.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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