Burrata with sweet peppers

Total time: 40m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 397 Kcal, 14g Protein, 15g Carbohydrates, 30g Fat


  • Sweet peppers
  • 1 yellow pepper
  • 1 red pepper
  • Salad & Burrata
  • 30 g rocket
  • 1 tbsp olive oil (e.g. Fine Food Olio extra vergine di oliva)
  • 150 g burrata (e.g. Fine Food Burrata), halved
  • 1 tbsp balsamic vinegar (e.g. Fine Food Aceto balsamico di Modena)
  • a little sea salt (e.g. Fine Food Messolongi Fleur de Sel)
  • 2 tbsp pine nuts, toasted

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  • Sweet peppers

    Transfer the peppers to a tray lined with baking paper. Bake for approx. 20 mins. in the middle of oven preheated to 240°C (fan oven 220°C). Remove, cover with a damp cloth and leave to stand for approx. 10 mins. Peel and de-seed the peppers, slice each one lengthways into 4 strips and arrange in alternating circles on plates.
  • Salad & Burrata

    Form two nests of rocket, place on the peppers and drizzle with oil and vinegar. Place the Burrata on top of the rocket, season with Fleur de Sel and pepper and sprinkle with the pine nuts.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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