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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.
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!