Scorched Sugar Snap Pea and Burrata Salad

Step 1

In a large cast-iron or other heavy skillet over medium-high heat, heat 2 tablespoons of the oil until it shimmers. Add the onion, season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and cook, stirring occasionally, until softened and lightly browned in spots, 3 to 4 minutes. Transfer to a large bowl.

Step 2

Working in batches if needed to avoid overcrowding, add the peas to the skillet in a single layer and cook, undisturbed, until charred in spots on the bottom, 2 to 4 minutes. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Keep cooking, stirring occasionally, until crisp-tender and lightly browned in spots all over, about 2 minutes. Transfer to the bowl with the onion.

Step 3

Add the remaining 1 tablespoon of olive oil, the lemon juice, mint and sumac to the bowl and toss to combine. Taste, and season with more salt and pepper as needed.

Step 4

Place the burrata in the center of a serving platter and spoon the snap pea mixture around. Drizzle with a little more olive oil, and sprinkle with a little more sumac and a few pinches of flaky sea salt. Serve warm or at room temperature.