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Digital Subscriptions >  Latest Articles > Veggie magazine's Burrata, Peach and Grilled Vegetable Salad

Veggie magazine's Burrata, Peach and Grilled Vegetable Salad
Veggie Magazine

Veggie magazine's Burrata, Peach and Grilled Vegetable Salad

Posted Friday, June 23, 2017   |   1099 views   |   Food & Drink   |   Comments (0) Scandi-chic, plant-based and a picture-perfect family of food bloggers; David Frenkiel and Luise Vindahl (aka Green Kitchen Stories) show us how to take our salads from mundane to magical! This recipe is egg-free, gluten-free and 100% vegetarian!

Serves 4

Ready in 35 mins

You will need:

 

FOR THE SALAD:

·         2 red peppers

·         20 red cherry tomatoes, on the vine

·         2tbsp extra-virgin olive oil

·         sea salt and freshly ground black pepper

·         2 ripe peaches, stones removed, or pears, cored

·         2 small, raw yellow beetroot, trimmed, tops removed and peeled

·         50g rocket leaves

·         8 yellow (or red) cherry tomatoes, halved

·         20 Kalamata olives, drained and pitted

·         250g burrata or mozzarella, drained

 

FOR THE HERB OIL:

·         25g fresh mint

·         25g flat-leaf parsley

·         25g fresh basil

·         6tbsp extra-virgin olive oil

·         juice of 1/2 lemon

 

TO SERVE:

·         beetroot spread

·         balsamic vinegar

1. Preheat the oven to 200C/400F/ Gas 6 and line a baking tray with parchment paper.

2. Cut the peppers into 2cm thick slices and transfer to the baking tray along with the cherry tomatoes. Drizzle over the oil, season to taste and toss until well coated. Bake for 20-25 minutes or until tender and slightly charred.

3. Meanwhile, prepare the herb oil. Place all of the herb oil ingredients in a food processor, season to taste, pulse until coarsely mixed and set aside.

4. To assemble the salad, cut the peaches into wedges, shave the beetroot and arrange on top of the rocket, with the peppers, baked and fresh tomatoes and olives. Break the burrata into large pieces and place on top.

5. Serve with dollops of beetroot spread and a drizzle of herb oil and vinegar.

 

Per serving: 464 cals, 40.2g fat

For more great articles like this get the Jul-17 issue of Veggie Magazine below or subscribe and save.

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Veggie magazine is packed with around 100 new recipe ideas every single issue! It's an indispensable guide that both vegetarians, vegans and meat-reducers will return to again and again!

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