Burrata with Black Figs, Delica Pumpkin and Chicory

4
30 minutes

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

Dressing

  • 100ml of fig leaf vinegar
  • 50ml of extra virgin olive oil
  • 1/2 tsp caster sugar

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