Burrata with black figs, Delica pumpkin and chicory
by Ben Tish
Item 1 of 1
★ ★ ★ ★ ★
5.00
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.
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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
Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.
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