Creamy burrata and juicy summer tomatoes are a match made in heaven. Throw a few more flavours into the mix and you have yourself a salad worth writing home about. If you buy enough ingredients, you could even have your lunch sorted for the next seven days. Nothing extravagant about that.
Burrata, Beetroot Bulgar, Cherry Tomatoes, Rocket & Salsa Verde
Cuisine: SaladsDifficulty: Moderate2
servings20
minutes20
minutes40
minutesIngredients
- For the Beetroot Bulgar
1 Medium Beetroot, peeled and thinly sliced
100g Bulgar Wheat
1 Tsp Bouillon
1 Tsp Honey
Leaves of one stalk of mint, chopped finely
Leaves of one stalk of Parsley, chopped finely
Salt
- For the Salsa Verde
1 Handful of Basil Leaves
1 Handful of Parsley Leaves
1/2 Handful of Mint Leaves
5 Pickled Cornichons (& 1 Tbsp of their juice)
Juice of 1/4 of a Lemon
1 Tsp Dijon Mustard
7 Capers
200ml Olive Oil
- Nutty Sprinkle
10g Sunflower Seeds
10g Pumpkins Seeds
10g Pine Nuts
Salt
- Marinated Cherry Tomatoes
125g Rainbow Cherry Tomatoes
5 Basil Leaves, chopped
2 Tbsp Olive Oil
1 Tbsp Balsamic Syrup
- To Serve
2 Pieces of Burrata
Handful of Rocket Leaves
Directions
- To Make the Beetroot Bulgar
- Place the sliced beetroot in a saucepan of about 250ml of cold water
- Cover and bring to the boil then simmer for about 10 mins, until soft.
- Finely slice the beetroot and set aside in a bowl.
- Keep 150ml of the beetroot water and bring back to the boil.
- Add the bulgar wheat and bouillon, cover, remove from heat.
- Leave the bulgar for 10 mins, or until all the liquid is absorbed.
- Add the beetroot, chopped mint, parsley, honey and season well.
- Nutty Sprinkle
- Lightly toast seeds/nuts on a dry frying pan , being careful not to burn. Add Salt.
- Salsa Verde
- Put all of the ingredients into a blender and blend until smooth.
- Marinated Cherry Tomatoes
- Chop tomatoes in half and mix with the basil, balsamic, olive oil & salt.
- To Serve
- Serve with Burrata and Rocket Leaves tossed in olive oil.