A salad with the most delicious roasted broccoli and green beans on a bed of seasoned burrata with lemon, parsley & mint.
1 good quality burrata
Very good olive oil
200gms tender stem broccoli
200gms green beans
A small handful of parsley chopped
A few mint leaves torn or roughly chopped
About 1/3 cup breadcrumbs
2 Tbsp olive oil
½ clove of garlic crushed
Salt & pepper
Zest from half a lemon
Preheat the oven to 200C and toss the vegetables in olive oil to lightly coat. Spread these out on one very large roasting sheet or two smaller ones. You don’t want to overcrowd the pan. If you have a fan oven, bake on this setting and roast the vegetables on two trays at the same time. Keep the 2 vegetables separate on the tray as they roast at slightly different times. Sprinkle generously with nutritional yeast, salt and pepper and toss to combine. Us the floret part of the broccoli to wipe up and oil and nutritional yeast on the tray.
Roast the broccoli for 15 minutes and until they take on char and are starting to crisp then remove from the tray. Continue roasting the beans for a further 4 – 5 minutes. They take closer to 20 minutes.
While the vegetables are roasting, place the burrata on a serving platter. Butterfly the cheese by cutting halfway down through the middle and then turning your knife to one direction to slice off the top and flap it open. Repeat on the other side. Drizzle the cheese with your very good quality olive oil and spritz it with lemon juice. Season lightly with salt and pepper.
To make the crumb heat the olive oil in a small pan and fry the crumbs until golden. About halfway through add the garlic and allow stir to ensure it mixes with the crumbs and cooks to take the abrasive edge off. Add the lemon zest, salt and pepper.
When the vegetables are a cooked arrange them across the platter on top of the burrata. Scatter over the mint and chopped parsley and fried breadcrumbs.
Keywords: roasted broccoli salad, burrata, green beans, nutritional yeast