Burrata Autumnal Salad
by Sofia Gallo
Who said that burrata is just to be enjoyed during summer? This lovely autumnal salad with flavours of North Africa, will change your mind. Ready in no time, if using shop bought ingredients, can also be ready in more time, by preparing your individual ingredients ahead of time.
Prep: 15 min
Cook: 20 min
Difficulty Easy
Makes 1 as main or 2 as a side
Ingredients
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½ spaghetti squash, deseeded and sliced in wedges – or preferred other squash
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1 tbsp of Ras El Hanout – shop bought or read tips for the recipe
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2 tbsp EVOO
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Salt and pepper to taste
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Herbs: rosemary, sage and thyme to taste
To serve:
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one burrata
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Toppings to your taste – I have 2 tbsp ready made quinoa, one handful of chopped ready cooked chestnuts, 2 tbsp ready-made pesto – read below for additional recipe
For the Ras El Hanout – 1 small jar
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2 ½ tbsp cumin seed
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2 tbsp coriander seed
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1 tbsp ground cinnamon
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2 tsp ground nutmeg
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2 tsp turmeric
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1 tsp cardamom powder
For the basil pesto – 1 small jar
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25 g basil leaves – about 50
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1 garlic clove
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30 g toasted pine nuts
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20 g grated parmesan
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60 ml EVOO
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Salt to taste
Method
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For speedy prep – Pre-heat your oven to 190 degrees C/Gas Mark 5 1/2 . Place the Ras El Hanout, olive oil, seasoning and herbs into a bowl.
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Add the prepared squash and make sure that the wedges are fully coated of the spice mix. Lay them flat on an oven tray, sprinkle the remaining seasoning and bake until soft. To check these are ready, use a butter knife rather than a sharp one.
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To assemble – place the squash on a serving plate, top with the burrata either broken in half or in small pieces, add the pesto and top before serving with your preferred choice.
TIPS:
Make sure your cumin and coriander seeds are very well toasted before grounding them to powder. Add to the remaining spices and store.
For the pesto, place all ingredients into a food processer and blend to a paste. Place in a jar and store in the fridge, use within 4 days.
