Burrata Starter Recipe With Spring Veg | olivemagazine
A fresh and colourful way to eat burrata. Sit that creamy cheese on top of pickled asparagus, baby carrots, radishes and more, then drizzle with olive oil
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 12 baby carrots scrubbed and halved lengthways
- 100g fine asparagus tips
- 100g fine green beans halved lengthways
- 3 spring onions cut into 2cm lengths on the diagona
- 16 radishes halved lengthways
- 2 balls burratas
- a small handful rocket
- to drizzle extra-virgin olive oil
- to serve crusty bread
- 150ml white wine vinegar
- 75g caster sugar
- 1 tsp yellow mustard seeds
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