Burrata with honey, hazelnuts and thyme
Serves: 8 as a sharing starter
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Burrata with honey, hazelnuts and thyme
Burrata is a decadent cream-filled ball of mozzarella – as it’s rich, this is best served as a sharing starter, with one burrata between two people
Serves: 8 as a sharing starter
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
317Kcal
Fat
25gr
Saturates
10gr
Carbs
8gr
Sugars
7gr
Fibre
2gr
Protein
15gr
Salt
0.7gr
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Ingredients
- 100g blanched hazelnuts
- 1 x 140g pack red chicory
- 1 x 60g pack wild rocket
- 1 x 250g pack cooked natural beetroot, drained
- 1 lemon
- 3 tbsp good quality extra virgin olive oil
- 4 x 125g burrata (or buffalo mozzarella), drained
- a few sprigs of thyme, leaves picked
- 2 tbsp clear honey
- flaky sea salt
Step by step
Get ahead
Arrange the salad, make the dressing and prep the garnish. Keep covered in the fridge until ready to serve.
- Preheat the oven to 190°C, fan 170°C, gas 5. Spread the hazelnuts out on a baking tray and toast for about 6 minutes or until golden, then leave to cool.
- Trim the base off the chicory bulbs and separate the leaves, arranging in a fan shape over 4 sharing plates, or on a large platter, then add the rocket. Chop the beetroot into little cubes of about 5mm and scatter over the leaves. Zest the lemon and set this aside for garnish. Squeeze the juice from the lemon and whisk together with the olive oil and seasoning. Roughly chop the hazelnuts.
- To serve, place a burrata in the centre of each plate, nestling it down into the salad. Scatter the hazelnuts, thyme leaves and lemon zest on top. Spoon over the dressing and drizzle honey on the burrata. Season with a little flaky sea salt and freshly ground black pepper and serve immediately.
