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Burrata with sweet and sour spring veg

Name: Burrata with sweet and sour spring veg
Total time: 15 min
Ingredients: baby carrots 12, scrubbed and halved lengthways; fine asparagus tips 100g; fine green beans 100g, halved lengthways; spring onions 3, cut into 2cm lengths on the diagona; radishes 16, halved lengthways; burratas 2 balls; rocket a small handful; extra-virgin olive oil to drizzle; crusty bread to serve; white wine vinegar 150ml; caster sugar 75g; yellow mustard seeds 1 tsp

15 minutes Plus cooling
serves 4
Easy

A fresh and colourful way to eat burrata. Sit that creamy cheese on top of pickled asparagus, baby carrots, radishes and more, then drizzle the whole lot with olive oil

By Janine Ratcliffe

Published: May 27, 2020 at 4:00 pm

Try our burrata starter recipes, then check out our Italian recipes. We’ve used rich burrata for this recipe, but any creamy fresh cheese (including mozzarella, ricotta or even young rindless goat’s cheese) would work. Serve with crusty bread.

Ingredients

baby carrots 12, scrubbed and halved lengthways
fine asparagus tips 100g
fine green beans 100g, halved lengthways
spring onions 3, cut into 2cm lengths on the diagona
radishes 16, halved lengthways
burratas 2 balls
rocket a small handful
extra-virgin olive oil to drizzle
crusty bread to serve

PICKLING LIQUID

white wine vinegar 150ml
caster sugar 75g
yellow mustard seeds 1 tsp

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.