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Spring Vegetable Salad with Burrata and Lemon Pesto
Baby artichokes, fennel and carrot steam together over a stick of lemongrass, then peas join for a final few minutes so everything stays crisp-tender. A lemon and basil pesto, blitzed with pine nuts and parmesan, dresses the vegetables alongside burrata and anchovies.
- Total time
- 34 min
- Prep
- 20 min
- Cook
- 14 min
Ingredients
Method
Wash and prepare the vegetables. Squeeze lemon over the artichokes after trimming off the hard leaves and stem ends. Cut the artichokes and the fennel into quarters or eighths.
Set the artichokes, fennel and carrots in the large basket of the Tupperware Micro Urban. Set it over the base filled with 400 ml (14 fl oz) cold water and the chopped lemongrass. Close and steam for about 8 minutes at 900 W.
Stack the lower basket with the peas and steam for a further 6 minutes at 900 W. The vegetables should stay crisp. Run them under cold water to stop the cooking.
For the pesto, cut the lemon segments free from the peel. Finely chop them with the peeled garlic, pine nuts, basil leaves (keep a few for garnish) and parmesan in the SuperSonic Chopper. Add the olive oil and blitz again.
Serve the crisp vegetables with the burrata, the drained anchovies and the pesto, garnished with basil leaves.
