Lena This Burrata Salad is one of my absolute favorite salads. I love it because it is very flavorful and filling. Its various ingredients complement each other perfectly – it is mild and savory at the same time.
The romesco sauce is tangy and heavenly creamy. The veggies are soft and flavorful. The lettuce adds a wonderful freshness, and the burrata perfectly rounds up this whole combination on top.
Preparing this salad is a challenge but it more than pays off.
Zoodles - a healthy pasta alternative
Zoodles (zucchini noodles) emerged as a healthy and gluten-free alternative to traditional pasta in the last few years. You can either buy them ready-made or make them yourself.
The best and easiest way to make zoodles is by using a spiralizer. However, you can also use a peeler or a mandoline if you don’t own a spiralizer. I also made mine with a peeler.
Be careful not to fry them in a pan right away since they will turn out extremely watery. First, you need to get out the moisture: Place your zoodles in a strainer over the sink and toss with salt. The salt will draw out the water. Let the zoodles sit for half an hour. Afterward, GENTLY squeeze them to release more water. Now they are ready to fry!
Deliciou - the easy way to cook?
In this recipe, I used Deliciou seasoning to season the vegetables. Deliciou is an Australian company that offers a variety of spice mixes intended to facilitate plant-based cooking.
For this recipe, I used the spice mix “Veggie Dust.” Don’t worry if you don’t have the same seasoning. You can also use a mix of garlic and onion powder instead.
Let´s get started
This Burrata Salad comes pretty close to the one of Honest Greens (a Spanish restaurant chain in Madrid and Barcelona). However, I added my individual touch. Especially the romesco sauce is a little more savory and spicy because I wanted to balance the mild taste of the burrata.
I used seasonal vegetables for this recipe. Feel free to change them to your liking. I used a pre-made mix of various lettuce varieties; you can usually find these in your next grocery store.
Burrata Salad
Ingredients
Salad:
- 2 burrata
- 2 handful of lettuce mix
- 1 tbsp pistachios
- 1 tsp black sesame seeds
- 200 g zoodles
- 1 tbsp olive oil
Vegetable mix:
- 2 large carrots peeled
- 1 medium zucchini
- 1 medium sweet potato peeled
- 1 large yellow onion peeled
- 1 large red onion peeled
- 200 g mushrooms
- 2 handful of cherry tomatoes
- 2 garlic cloves peeled
- 2 tbsp olive oil
- 2 tsp Deliciou "Veggie Dust" alternative: 1 tsp. onion powder & 1 tsp. garlic powder
- Salt and ground pepper to taste
Romesco sauce:
- 60 g almonds unpeeled
- 250 g red pepper
- 350 g large tomatoes e.g., Roma tomatoes
- 60 g Baguette 6 pieces à la 10g
- 2 garlic cloves peeled
- 1 tsp chili powder
- 1 tbsp fresh Italian parsley
- 1 tsp smoked paprika
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 100 ml water
- Salt and ground pepper to taste
Instructions
- Preheat the oven to 175°C (350°F) top and bottom heat.
- Cover a baking tray with a baking sheet.
- Spread the almonds across the sheet.
- Roast the almonds in the oven for around 10min. Shake the baking tray once or twice during this time to roast them evenly.
- Take the almonds off the oven and set them aside for later.
- Don't turn off the oven. You will need it for roasting the veggies as well.
- Remove the seeds and the stem from the pepper for the romesco sauce.
- Cut the veggies for the vegetable mix (except the cherry tomatoes) into equal pieces, about 2 x 2 cm, and mince the garlic.
- Spread the veggies (except the tomatoes) evenly across the baking sheet from before.
- Drizzle the veggies with olive oil and sprinkle them with minced garlic, Deliciou "Veggie Dust", salt, and ground pepper. Toss well.
- Place the pepper for the romesco sauce on the same baking tray.
- Roast all the veggies in the oven until tender. After 10min, toss the mixture and add the cherry tomatoes and the (Roma) tomatoes from the romesco sauce. Wait 10min more to turn the heat off.
- Chop pistachios.
- Chop parsley.
- Heat a skillet over medium heat. Add the baguette and toast it on both sides until crispy. Put it aside for later.
- Drizzle olive oil in the same pan and add the zoodles. Fry them for 2-3 min until softened.
- Peel the pepper. Core and peel (Roma) tomatoes as well.
- Put all the ingredients of the romesco sauce in a blender and blend until smooth.
- Finish (for one serving): Spread half of the romesco sauce evenly over the entire plate. Place half of the vegetable mixture in the center of the plate. Take a handful of lettuce and place it on top of the vegetables. Top the lettuce with a burrata. Sprinkle the entire dish with black sesame seeds and the burrata with chopped pistachios.
Notes
- If you make the zoodles yourself, make sure you add salt and wait 30min before frying them. In this way, the salt can remove the excess water and the noodles will not become mushy.
- Feel free to change the vegetables to your liking.
Nutrition
More Recipes with Deliciou
- Vegan Bacon with Deliciou “Original Bacon Seasoning”
More info about Deliciou: https://eu.deliciou.com/
