Burrata salad

Cooking Salads Burrata salad

This beautiful pumpkin and burrata salad is dressed in a zesty combination of orange juice, balsamic vinegar and garlic.

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200C or 180C fan. Line a large baking tray with baking paper. Place pumpkin on tray. Drizzle with half of oil and season. Toss to coat and arrange in a single layer. Roast for 35 minutes.
  2. Meanwhile, wrap garlic in foil. Roast along side pumpkin for 20 minutes or until tender.
  3. Combine remaining oil with vinegar and orange juice in a small bowl. Being careful not to burn yourself, open garlic parcel. Squeeze out flesh and discard skin. Add flesh to dressing and season. Whisk with a fork to combine.
  4. Arrange rocket, roasted pumpkin, burrata and red onion on a serving plate. Drizzle over dressing. Top with mint, pistachios and pepitas.

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800g pumpkin, unpeeled, cut into wedges
2 tbsp extra-virgin olive oil
2 garlic cloves, unpeeled
2 tbsp balsamic vinegar
1 tbsp orange juice
1 bunch rocket
1 burrata
1/2 red onion, thinly sliced
1/3 cup mint leaves
2 tbsp pistachio, toasted
1 tbsp pepitas, toasted

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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