Burrata with Pickled Vegetables
This burrata with pickled vegetables recipe combines creamy burrata with quick-pickled seasonal vegetables for a nutritious, visually stunning dish. Perfect as an easy burrata salad or spring vegetable salad recipe.
Ingredients
- 12 baby carrots, scrubbed and halved lengthways
- 100 g fine asparagus tips
- 100 g fine green beans, halved lengthways
- 3 spring onions, cut into 2cm lengths on the diagonal
- 16 radishes, halved lengthways
- 2 balls burrata
- A small handful of rocket
- Extra-virgin olive oil, to serve
- Crusty bread, to serve
- 150 ml white wine vinegar (For the Pickling Liquid)
- 75 g caster sugar (For the Pickling Liquid)
- 1 tsp yellow mustard seeds (For the Pickling Liquid)
Instructions
- Place the carrots, asparagus tips, and beans in a large bowl. Pour over just-boiled water to cover, and let sit for 1 minute. Drain thoroughly and set aside.
- Combine the pickling liquid ingredients (white wine vinegar, caster sugar, mustard seeds, and 150ml water) in a small saucepan. Bring to a gentle simmer and cook for 3 minutes. Remove from heat.
- Add the drained vegetables and spring onions to the pickling liquid. Cover and cool to room temperature, then stir in the radishes and leave for 5 minutes to absorb the flavor.
- Drain the pickled vegetables, then arrange them on a serving platter. Place the burrata on top and scatter over the rocket leaves.
- Drizzle everything with extra-virgin olive oil and serve with crusty bread on the side for dipping. Enjoy!
Notes
You can prepare the pickled vegetables up to 2 days ahead. Store them in the refrigerator in an airtight container, and assemble the dish before serving.