Burrata with black figs, Delica pumpkin and chicory
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A simple combination of some fantastic ingredients, this sweet autumnal dish can be served as a starter, side dish or light lunch, with a little bread on the side. The sweetness of the figs and pumpkin is offset by the bitterness of the chicory, with a rich, creamy burrata and tangy vinaigrette bringing everything together.
First published in 2020
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Ingredients
Metric
Imperial
- 4 burrata, weighing 100g each, as fresh as possible
- 4 black figs, very ripe, quartered
- 400g of Delica pumpkin, skin intact and seeds removed, cut into 8 wedges
- 2 red chicory, leaves separated
- 4 tbsp of pumpkin seeds, lightly toasted
- sea salt
- freshly ground black pepper
- olive oil, for cooking
Dressing
- 100ml of fig leaf vinegar
- 50ml of extra virgin olive oil
- 1/2 tsp caster sugar
SAVE RECIPE
Method
1
Preheat an oven to 180°C/Gas mark 4
2
Toss the pumpkin wedges in olive oil and season well. Place on an oven tray and roast until lightly browned and tender (around 20-25 minutes). Set aside to cool
- 400g of Delica pumpkin, skin intact and seeds removed, cut into 8 wedges
- olive oil, for cooking
- sea salt
- freshly ground black pepper
3
Whisk the vinegar, sugar and olive oil together to make a vinaigrette and season to taste
- 100ml of fig leaf vinegar
- 1/2 tsp caster sugar
- 50ml of extra virgin olive oil
4
Toss the chicory leaves, figs and pumpkin wedges together in a bowl and season to taste, then spoon over the vinaigrette and toss again
- 2 red chicory, leaves separated
- 4 black figs, very ripe, quartered
5
Divide the salad between bowls then top with the burrata, toasted seeds and seasoning, plus a final drizzle of oil
- 4 burrata, weighing 100g each, as fresh as possible
- 4 tbsp of pumpkin seeds, lightly toasted
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