Burrata with black figs, Delica pumpkin and chicory

Name: Burrata with black figs, Delica pumpkin and chicory
Total time: 30 min
Ingredients: 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; 100ml of fig leaf vinegar; 50ml of extra virgin olive oil; 1/2 tsp caster sugar

by Ben Tish

Item 1 of 1

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

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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

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Method

Preheat an oven to 180°C/Gas mark 4

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

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

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

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

First published in 2020

discover more:

share recipe:

Ben Tish

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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