Burrata with Sweet Peppers


Total time: 40m
Preparation Time: 20m

Servings
For 2 people


Nutritional Information

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


Ingredients

  • Peperonata
  • 1 red pepper
  • 1 yellow peppers
  • Salad & Burrata
  • 30 g arugula
  • 1 tbsp. olive oil
  • 150 g Burrata, cut in half
  • 1 tbsp. balsamic vinegar
  • a little sea salt
  • 2 tbsp. pine nuts, roasted

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Instructions

  • Peperonata

    Place the peppers on an oven tray lined with baking paper. Bake for approx. 20 mins. in the centre of an 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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