Ingredients
- SpinneysFOOD Raw Hazelnuts 100g
- Fresh beetroot 100g
- Lemon 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 5 tbsp
- SpinneysFOOD Bottled Drinking Water 2 tbsp
- SpinneysFOOD Black Truffle Extra Virgin Olive Oil ½ tbsp
- Peaches 2, ripe
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Black Pepper ½ tsp, freshly ground
- Burrata cheese 2 x 150g
- SpinneysFOOD Microgreens To serve (optional)
Nutrition (Per serving)
- 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."
Truffle burrata with beetroot, hazelnuts and peach vinaigrette
Italian 10 Mins Prep · 5 Mins Cook
- Preheat 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.