Burrata with Sweet Peppers

Preparation/cooking time: ca. 20m + Bake: ca. 20m

For 2 people

Nutritional Information

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


  • 1 yellow pepper
  • 1 red pepper
  • 1 tbsp. olive oil
  • 30 g rucola (rocket)
  • a little sea salt
  • 150 g *_*, cut in half
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. pine nuts, roasted

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  • 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.
  • 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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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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