Smoked Burrata Salad

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The zingy fresh spinach pesto pairs perfectly with the fresh juicy Lollo Rossa leaves; the burrata gives this beautifully delicate salad that much needed punch of smokiness that perfectly finishes the circle of flavours.⁠

Serves 2⁠


2 smoked burrata

200g asparagus, woody ends removed⁠

180g green beans, topped & tailed⁠

3 small sweet peppers, sliced into rings⁠

12-15 cherry tomatoes 🍅, whole ⁠

Lollo rossa leaves 🥬, roughly torn⁠

Mixed greens leaves 🍃⁠

1 tsp Italian spice herb mix⁠

Pumpkin seeds, lightly toasted⁠

Drizzle of oil (I used cold pressed rapeseed oil)⁠

Salt & pepper, to taste⁠

Spinach Pesto (see separate post for recipe)⁠


1. Place the asparagus, green beans, tomatoes and peppers in a shallow baking dish. Drizzle over some oil, sprinkle over the spice herb mix, season and give it all a good toss so the veg is coated. Cook in a preheated oven at 180C fan for 12-15 mins.⁠

2. Meanwhile, divide the mixed leaves and smoked burrata between two serving bowls.⁠

3. Once cooked, divide the roasted veg between the two bowls, spoon over that garlicky fresh pesto and add a sprinkle of pumpkin seeds.⁠

Drizzle over with some good quality olive oil, grab a fork and dig in!⁠

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