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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.
Servings: 2
Ingredients
- 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
Instructions
- 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.
Calories: 246kcal