RECIPE ⚡️
Burrata with roasted fennel, orange and tarragon pesto
Ingredients
- Lettuce
- Burrata
- Fennel
- Oranges
- Lemon
- Pine nuts
- Extra virgin olive oil
- Grainy mustard
- Honey
- Basil
- Tarragon
- Parmesan cheese
- Rocket
- Black pepper and salt
Method
- Quarter 2 fennels, remove the hard cores, dice into 2 cm pieces and toss in some oil. Sprinkle with a pinch of salt and roast in the oven for 20 mins at 180c.
- In the meantime, slice 2 oranges into pretty rounds.
- For the dressing, mix the zest and juice of 1 orange and 1 lemon with 150ml good olive oil, 10g honey, 50g mustard and 1/2 tsp of salt.
- Mix the fennel with orange and enough dressing to coat well. Season to taste. Save until ready to plate.
- For the tarragon pesto, mix 1 handful of basil with 1 handful of tarragon, 40g rocket, zest and juice of 1/2 lemon, 50 ml olive oil, 50g toasted pine nuts, 50g Parmesan cheese, a few grinds of black pepper and a pinch of salt in a kitchen machine until you reach a rough pesto.
- Toast pine nuts until golden brown and fragrant.
- To assemble, make a base of fresh lettuce on your serving platter and top with the fennel and orange mix. Place the amount of burrata (I would say 3 should be plenty for 4-5 persons depending on how hungry you feel) on top of the veg. Stir the pesto through, and spoon some over the salad and burrata. Garnish with the toasted pine nuts, some salt and pepper and some micro cress or extra greens.
- Enjoy!!
One of Ottolenghi’s most delicious pumpkin salads. It’s one of our biggest hits in the Deli! ✨
Ingredients for 4 persons:
- Handful of leafs such as spinach, rocket or lambs lettuce.
- 1 round pumpkin, sliced in wedges
- 150g Greek yoghurt
- zest and juice of 1/2 lime
- 1 tsp ground cardamom
- 4 tomatoes
- 1 chili pepper
- 1 clove garlic
- 1 cm fresh ginger
- 2 tbsp brown sugar
- handful of coriander
- handful of chopped cashew nuts
- olive oil
- salt and pepper
Method:
- Halve tomatoes and dry in the oven at 150 degrees for about 45 mins. In the meantime, chop garlic, chili pepper and ginger and caramelize in a pan with a little oil. Add the tomatoes and brown sugar and stir while the sugar caramelizes and you get a nice thick paste. If it’s too chunky, stick blend until smooth. Leave to cool down.
- Roast pumpkin at 220 degrees for about 12/13 minutes, until golden brown on the sides. In the meantime, mix Greek yoghurt with zest and juice of lime, cardamom and salt to the taste.
- To assemble, place the green leafs on the bottom of your salad bowl, then top with pumpkin wedges. Spoon some yoghurt and chutney over the pumpkin and garnish with coriander and cashews.
Enjoy!! 🌱
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