Charred Green Salad With Burrata
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Prepare a BBQ for direct cooking over medium heat.
Combine the dressing ingredients and some salt and pepper in a clean lidded jar or bowl and shake or whisk to combine. Set aside.
Lightly toast the pumpkin seeds in a dry frying pan over a medium heat, then set aside. Move them around in the pan to ensure they don’t burn.
Toss the broccoli, sugar snaps and little gems in a little neutral oil and season with salt. Thread the sugar snaps onto a skewer, then grill all the vegetables over direct heat until
nicely charred. Don’t be afraid to really get some charred bits on that broccoli – it really comes alive in the dressing.
Combine all the warm, grilled vegetables with the dressing and arrange on a plate. Mix through the pumpkin seeds and the basil, if using. Top with the burrata, if you like.
To Cook Indoors: Pre-heat a cast-iron griddle pan over a high heat for at least 5 minutes, then use it to char the vegetables.
LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26)
Photography by Rob Billington
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