Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Burrata with sweet and sour spring veg
- Preparation and cooking time
- Total time
- Plus cooling
- Easy
- Serves 4
Ingredients
- 12 baby carrots, scrubbed and halved lengthways
- 100g fine asparagus tips
- 100g fine green beans, halved lengthways
- 3 spring onions, cut into 2cm lengths on the diagona
- 16 radishes, halved lengthways
- 2 balls burratas
- a small handful rocket
- to drizzle extra-virgin olive oil
- to serve crusty bread
PICKLING LIQUID
- 150ml white wine vinegar
- 75g caster sugar
- 1 tsp yellow mustard seeds
Method
- STEP 1
Put the carrots, asparagus tips and beans in a bowl and pour over just-boiled water to cover. Leave for 1 minute, then drain.
- STEP 2
Put the pickling liquid ingredients in a small pan with 150ml water and bring to a simmer. Simmer very gently for 3 minutes, then take off the heat and add the drained veg along with the spring onion. Cover and cool to room temperature, then stir in the radishes and leave for 5 minutes
- STEP 3
Drain the veg and arrange on a platter. Add the burrata and scatter over some rocket. Drizzle with extra-virgin olive oil and serve with crusty bread.
