1. Lightly crush blanched peas with a large spoon or fork
  2. Add the mint and parsley and stir to combine
  3. Add the oil and lemon juice, and a pinch of salt.  Stir to combine.
  4. Divide pea salad between two bowls and place half a burrata on each.
  5. Sprinkle with dried chilli.
  6. Serve with Tanglewood sourdough and E