Olive Magazine
Burrata with sweet and sour spring veg

Burrata with sweet and sour spring veg

Published: May 27, 2020 at 4:00 pm
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  • Preparation and cooking time
    • Total time
    • Plus cooling
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal244
fat17.1g
saturates9.5g
carbs8.2g
sugars7.5g
fibre4g
protein12.3g
salt0.6g
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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

  • 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.

Have you seen our other burrata recipes?

Saucy Meatballs Recipe With Burrata And Pesto
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