Roasted Radish, Burrata and Pecan Salad

Ingredients

Serves: 4

Prep: 5 minutes

Cooking: 20 minutes

  • 250g burrata

  • 150g pecans

  • Drizzle olive oil

  • Salt

  • 300g radishes, top and tailed

  • 1 clove of garlic, peeled and finely grated

  • 1 large lettuce, separated into leaves

  • 1 lemon, zest and squeeze of juice

  • 10g fresh thyme leaves

Method

  1. Preheat the oven to 180°C and remove the burrata from the fridge, as it is best served at room temperature.

  2. While the oven is heating up, start by toasting the pecans. Add a drizzle of oil to a pan on a low heat. Add the pecans and heat for 5-6 mins or until just starting to toast. Take off the heat, add 1 tsp of salt, give a quick stir and put to one side to cool.

  3. Add the radishes to a baking tray and drizzle with oil and a pinch of salt. Add the grated garlic and stir. Place in the oven to roast for 20 minutes.

  4. Start layering up a serving platter with the lettuce and half the pecans. 

  5. Remove the roasted radishes from the oven and immediately squeeze the lemon over the hot radishes. This will bring out the pink colour.

  6. Once the radishes have cooled for a couple of minutes add to the lettuce platter, scattering over more pecans and the thyme leaves. 

  7. Sprinkle the lemon zest and a drizzle of olive oil over the salad. Season with salt and pepper. 

  8. Finally add the burrata, either in the centre or torn and scattered around the platter.

Jade ThorneComment