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By Liv Kaplan
Burrata With Blood Orange, Fennel, Corn And Ooray Powder
5 steps
Prep:15minCook:10min
A fresh and interesting entree or side to serve, with a combination of beautiful fresh ingredients, and everyone's favourite cheese. Topped with native Australian Ooray (Davidson Plum) fruit, this interesting burrata salad is a beautiful eye-catching dish to add to your Spring table.
Updated at: Wed, 16 Aug 2023 20:29:03 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
7
Low
Nutrition per serving
Calories292.7 kcal (15%)
Total Fat23.2 g (33%)
Carbs17.3 g (7%)
Sugars3.1 g (3%)
Protein8.4 g (17%)
Sodium241.4 mg (12%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
To prepare the pine nuts, place a pan over medium heat. When heated, add in the pine nuts and toast for 3-4 minutes, tossing and watching carefully to ensure they don’t burn. Transfer to a bowl and set aside.
Step 2
To prepare the corn, coat in olive oil and place on a hot pan over a medium to high heat, a grill pan if you have one. Cook for 8-10 minutes, turning every couple of minutes. Some areas will be bright yellow and others will be browned, this is what you want.
Step 3
Leave the corn to cool slightly, then slice off the cooked kernels and set aside.
Step 4
To prepare the salad, arrange the fennel, corn kernels, blood orange and cucumber on a large serving plate.
Step 5
Place the burrata in the centre and drizzle olive oil and lime juice over the whole dish. Top with toasted pine nuts and finish with a sprinkle of ooray plum powder, salt and pepper.
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