To have a good time the season this month, we have created two scrumptious recipes to honor recent produce sourced from UK farms.
The looks of rhubarb in our recent produce part signifies that we’re already in spring. Rhubarb grown outdoor matures in mid-April, after just a few weeks within the solar.
This is easy methods to make burrata salad with pickled beets and poached rhubarb.
Serves 4 as a starter or gentle lunch.
Preparation time: half-hour
Vegetarian
gluten free
Substances
- 3 rhubarb sticks (about 400 g)
- 20 grams of sugar
- 1 giant chioggia beet
- 1 yellow beet
- 4 sprigs of thyme
- 2 burrata balls (Vegan swap: choose a vegan gentle cheese as an alternative of burrata)
- 30 g toasted hazelnuts, coarsely chopped
- 100 g watercress
- 1 teaspoon liquid honey
- Additional virgin olive oil, for drizzling
- Salt + freshly floor black pepper
Methodology
- Minimize rhubarb sticks into 3-inch sticks and place in a big, shallow dish. Sprinkle over the sugar. Cowl with 200-250 ml of chilly water. Simmer for five to six minutes, then flip off the warmth and canopy with a lid for 10 minutes (this helps the rhubarb keep very pink).
- Peel and minimize the beets into very skinny slices, ideally with a mandolin. Put the slices in a bowl and add 60ml rhubarb poaching liquid, 100ml white wine vinegar, a big pinch of salt and a couple of sprigs of thyme. Reserve for pickling.
- After one other 10 minutes, assemble the salad. Drain the burrata balls and place them on high of the watercress. Fastidiously take away the rhubarb from the poaching liquor with a slotted spoon and add to the plate. Drain the beet slices and unfold them out. Drizzle with liquid honey and olive oil, then take away the remaining thyme leaves on high. Season generously with salt and pepper.
