24 May Burrata with honey, hazelnuts and thyme
Burrata with honey, hazelnuts and thyme
PETE BARTLETT #eatsouth
Burrata, described by Sainsburys Magazine where this recipe comes, from as: ”a decadent cream-filled ball of mozzarella” They suggest a sharing starter for 2 people, but I could have eaten one to myself.
- 100g blanched hazelnuts
- 1 x 140g pack red chicory
- 1 x 60g pack wild rocket
- 1 x 250g pack cooked natural beetroot, drained
- 1 lemon
- 3 tbsp good quality extra virgin olive oil
- 4 x 125g burrata drained
- a few sprigs of thyme, leaves picked
- 2 tbsp clear honey
- flaky sea salt
Arrange the salad, make the dressing and prep the garnish. Keep covered in the fridge until ready to serve.
Preheat the oven to 190°C, fan 170°C, gas 5. Spread the hazelnuts out on a baking tray and toast for about 6 minutes or until golden, then leave to cool.
Trim the base off the chicory bulbs and separate the leaves, arranging in a fan shape over 4 sharing plates, or on a large platter, then add the rocket.
Chop the beetroot into little cubes of about 5mm and scatter over the leaves.
Zest the lemon and set this aside for garnish.
Squeeze the juice from the lemon and whisk together with the olive oil and seasoning. Roughly chop the hazelnuts.
To serve, place a burrata in the centre of each plate, nestling it down into the salad.
Scatter the hazelnuts, thyme leaves and lemon zest on top.
Spoon over the dressing and drizzle honey on the burrata.
Season with a little flaky sea salt and freshly ground black pepper and serve immediately.