'You can trade in the mozzarella for burrata here, if it takes your fancy! You can also roast the greens if you like. I love them blanched because the result is so fresh and tastes like springtime, but it’s just as delicious with them charred.' - Elena Silcock, author of Salads Are More Than Leaves 300g (10& 1/2oz) asparagus spears 300g (10 & 1/2oz) sugar snap peas 200g (7oz) frozen peas 2 courgettes 30g (1oz) soft herbs – I used a mixture of flat leaf parsley, tarragon and dill 3 125g...
