To rejoice What’s In Season this month, we create two scrumptious recipes to honour the contemporary produce coming from UK farms.
The looks of rhubarb in our contemporary produce part means we’re effectively and really into spring. Out of doors grown rhubarb matures by mid April, after a couple of weeks within the sunshine.
Here is find out how to make Burrata Salad with Pickled Beetroot & Poached Rhubarb.
Serves 4 as a starter or gentle lunch
Prep time – half-hour
Vegetarian
Gluten free
Components
- 3 rhubarb sticks (approx 400 g)
- 20 g sugar
- 1 giant chioggia beetroot
- 1 yellow beetroot
- 4 thyme sprigs
- 2 balls of burrata (Vegan swap: choose a vegan comfortable cheese as a substitute of burrata)
- 30 g roasted hazelnuts, roughly chopped
- 100 g watercress
- 1 teaspoon runny honey
- Additional virgin olive oil, to drizzle
- Salt + freshly floor black pepper
Methodology
- Slice the rhubarb sticks into 3 inch batons and nestle into a big shallow pan. Sprinkle over the sugar. Cowl with 200-250 ml chilly water. Simmer for 5-6 minutes, then flip off the warmth and canopy with a lid for 10 minutes (this helps the rhubarb keep very pink).
- Peel and slice the beetroots very thinly, ideally with a mandoline. Add the slices to a bowl and add 60 ml of the rhubarb poaching liquid, 100 ml of white wine vinegar, a big pinch of salt and a pair of thyme sprigs. Put aside to pickle.
- After one other 10 minutes, assemble the salad. Drain the burrata balls and nestle on prime of the watercress. Take away the rhubarb fastidiously from the poaching liquor with a slotted spoon and add to the plate. Drain the beetroot slices and dot round. Drizzle with runny honey and olive oil, then decide the remaining thyme leaves excessive. Season generously with salt and pepper.