WORLDWIDE SHIPPING!
Indulge Thyself // Burrata with Spring Greens and Hazelnut Compote
Edited by Homegrown Market
Ingredients
- 1 burrata
- 100g baby asparagus
- 100g boiled peas
- 100g roasted chopped hazelnuts
- 30g coriander seeds
- 1 tbsp. yuzu juice
- 1 tbsp. lime juice
- 1 tbsp. blood orange juice
- 3 tbsp. olive oil
- 1/4 cup honey
- 2 tbsp. maple syrup
- Caper berries to garnish
Instructions
- Sauté the asparagus with a drizzle of olive oil for 2 minutes
- To make the hazel nut sauce: sauté the coriander seeds for 30 seconds , moving them continuously. Incorporate the hazelnuts, honey, maple syrup & coriander seeds together and set aside.
- To make the citrus sauce : mix together, yuzu, lime, 2 tbsp. olive oil & salt flakes
- To plate: place you’re spring vegetables at the bottom of the plate& dress with citrus dressing, place the burrata on top, slash open. Drizzle hazelnut sauce over the burrata, drizzle olive oil & garnish with caper berries.
Serve & Indulge!
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