Lemon-Herb Spring Vegetables

Spring is when everything comes back to life after a long winter, bringing with it fresh, vibrant, and nourishing vegetables. This vegetarian dish celebrates the season with a mix of in-season produce, a bright lemon-herb dressing, creamy burrata, and toasted sourdough.

It can be served as either a main or a side, offering a perfect balance of textures, flavors, and color. Light yet satisfying, it’s ideal for warmer days and leaves you feeling energized and refreshed. Hope you give it a try and enjoy!

YIELD: 2 servings as a main / 3-4 as a side

Ingredients

Vegetables

• 1 bunch baby carrots (tops trimmed)
• 1 bunch asparagus (bottoms trimmed)
• 1 cup green peas
• 1 bunch Swiss chard (stems + leaves separated)
• 1 fennel bulb, thinly sliced
• 3–4 spring onions or scallions
• 1 tbsp olive oil
• Salt and black pepper to taste

Lemon-herb Dressing

• 4 tbsps olive oil
• zest of 1 lemon
• juice of 1 lemon
• 1 tsp honey
• 1 tbsp finely chopped fresh dill + parsley
• Salt and black pepper to taste

To Serve

• 1 large burrata
• 2–3 slices good sourdough bread toasted
• Olive oil for brushing

How to Make It

1. Preheat your oven to 425°F. Toss the baby carrots with olive oil, salt, and pepper. Place on a baking sheet and roast for 20–25 minutes until caramelized and tender.
2. While carrots are roasting, bring a medium size pan with salted water to a boil. Cook asparagus for 2–3 minutes, add the peas for the last 1 minute. Transfer immediately to cold water to stop cooking, then drain well.
3. Next, heat a medium pan with a little olive oil. Add the Swiss chard stems and fennel and sauté for 2–3 minutes. Add the chard leaves and let them wilt. Season lightly with salt and pepper and set aside.
4. In another hot pan with a little olive oil, sear the spring onions until lightly charred and tender, about 5 minutes.
5. To make the dressing, in a small bowl whisk together olive oil, lemon zest, lemon juice, honey, herbs, salt and pepper.
6. Brush the sourdough bread lightly with olive oil and toast in a pan until golden and crisp.
7. For a beautiful presentation, use a large platter and layer on the Swiss chard and fennel mixture. Next arrange the asparagus, peas, roasted carrots, and charred spring onions on top. Place the burrata in the center and gently cut open to reveal the soft inside. Drizzle generously with the lemon-herb dressing. Sprinkle with flaky salt and serve with warm grilled sourdough.

Enjoy the beautiful flavors and textures of Spring!