Radicchio, Asparagus & Burrata Salad with a Lemon, Caper & Manuka Honey Dressing
This easy to make burrata salad is packed with contrasting flavours and textures and is simple enough for a weekday lunch, or impressive enough for a dinner party.
- 1/2 radicchio
- 10 spears asparagus
- 2 tbsp olive oil
- 2 tbsp capers
- 1 tbsp Manuka honey
- 1/4 lemon - juiced & zest
- 1 tsp basil leaves - finely chopped
- 1 burrata
Cut the radicchio into wedges; keep the core so that they hold their shape.
Brush the vegetables and the griddle with some olive oil, and cook the radicchio until soft, turning over halfway through. Griddle the asparagus at the smae time.
Rinse the capers in running water, and briefly cook on the griddle until they are lightly charred.
Whisk together Manuka honey, remaining olive oil, lemon juice & zest, season and add the capers.
Cut open the burrata and place on the cooked, still warm, vegetables and drizzle the dressing over and sprinkle the basil over the top.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.