| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 1050 |
| Fat | 94.2g |
| Saturates | 7.8g |
| Protein | 30.2g |
| Carbs | 30.4g |
| Sugars | 20.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Spread the hazelnuts out on a baking tray and roast in the oven for 5 minutes, or until golden and fragrant. Place them on a clean tea towel and rub the nuts then remove the skins. Chop roughly and set aside.
Using a mandolin or sharp knife, thinly slice the fresh beetroot and set aside.
To make the dressing, Juice the lemon. Place the olive oil, lemon juice, water, truffle oil and the flesh of 1 peach in a blender. Season well and blitz until smooth.
On two plates, place 2 teaspoons of the dressing then place the burrata on top. Arrange the finely sliced beetroot around the burrata. Thinly slice the remaining peach and arrange the slices in between the beetroot.
Drizzle with extra dressing then scatter with the microgreens and serve.
