Burrata is an Italian cheese similar to mozzarella, and is also made from buffalo milk, but has a creamier centre. We’ve paired this luxurious cheese with sweet roasted squash and pickled baby beetroots to make a seasonal salad that is far from boring. You can buy burrata in larger supermarkets, speciality cheese shops or delis, and it’s also readily available online. If you aren’t able to find any, you could use a good quality mozzarella instead.
- 400g cherry tomatoes, halved
- 5tbsp olive oil
- 1 butternut squash, sliced into discs
- 10 baby beetroots, peeled and halved
- for the pickle
- 250g sugar
- 100ml white wine vinegar
- 1tsp mustard seeds
- 1tsp coriander seeds
- 1tbsp fresh dill, chopped
- to serve
- 1 burrata
- bunch of basil
Heat the oven to 180C, Gas Mark 4. Place the tomatoes on a baking tray with 1tbsp of the olive oil drizzled on top. Place the squash discs on a separate baking tray and drizzle over the remaining oil. Roast both for 1 hr until golden, flipping the squash over halfway through.
Meanwhile, cook the beetroots for 20 mins in a pan of simmering water with the lid on, until just tender; drain.
To make the pickle, combine all the ingredients with 500ml water in a pan. Bring to the boil, then reduce the heat and simmer for 10 mins. Add the beetroot, increase the heat, and cook for a further 15 mins.
On a large platter, arrange the tomatoes, squash and beetroots removed from the pickling liquid. To serve, place the burrata in the centre, and pick and scatter over the basil leaves.