Charred Green Salad With Burrata

In this recipe, the natural sweetness of the sugar snaps and broccoli contrasts so well with their bitter charred edges, while the gem lettuce catches all the dressing within its various frills and gills. The salad really doesn’t need the cheese, but we can never resist a bit of burrata.

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Serves
2
Total Time
15 Minutes
Ingredients
1 heaped tbsp of pumpkin seeds
200g of tenderstem broccoli
150g of sugar snap peas
2 baby gem lettuce, quartered lengthways
1 small handful of basil leaves (optional)
1 burrata (optional)
Neutral oil, for cooking the vegetables
For the Dressing
2 tbsp of lemon juice
2 tsp of honey
1 garlic clove, crushed or finely grated
2 tbsp of extra virgin olive oil
Sea salt & freshly ground black pepper
Method
Step 1
Prepare a BBQ for direct cooking over medium heat.
Step 2
Combine the dressing ingredients and some salt and pepper in a clean lidded jar or bowl and shake or whisk to combine. Set aside.
Step 3
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.
Step 4
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.
Step 5
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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