1 small bag of mixed-leaf lettuce 
100 g sugar snap peas
½ bunch of spring onions
½ continental cucumber
200 g yellow/orange mixed tomatoes
1 ball of Byron Bay Burrata
A small handful of micro-herbs 
½ bunch dill
½ bunch mint
½ lemon
Edible flowers
Salt & Pepper
½ cup quality olive oil 
¼ cup lemon juice
2 TBS dill, finely chopped

  1. Boil the kettle and place the sugar snap peas in a heat-safe bowl. Fill a separate bowl with iced water.
  2. Pour boiling water over the sugar snap peas, leave for 1-2 minutes, drain and transfer to the ice water for 1-2 mins. Drain again. 
  3. Thinly slice the spring onions, cucumber, mixed tomatoes and lemon. 
  4. In a big salad bowl, place 1-2 large handfuls of the mixed-leaf lettuce in the base and spread evenly. Place the sugar snap peas, cucumber slices and tomatoes over the top. Sprinkle over the sliced spring onions. 
  5. Carefully place the burrata in the centre of the salad.
  6. Combine the olive oil, lemon juice and dill in a small bowl.
  7. To garnish, place small fronds of dill, mint leaves, lemon slices, micro herbs, and edible flowers on top. 
  8. Crack ground pepper and salt over everything, drizzle with the salad dressing and serve with your favourite salad servers.  

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