We all know how important it is to eat healthy super-food grains, rice, lentils, fresh salad, olive oil, herbs and spices, well here with this Burrata superfood salad, they are ready and waiting for you all on one plate. Plus, there’s super-creamy deliciousness from fresh Italian Burrata cheese. Sound like heaven? It is. This fantastic plate of goodness can be on the table in less than 30 minutes.
What makes this lovely salad even more exciting is you can play with the ingredients, adding your favourites, maybe a little quinoa, cooked split peas, switch out green for red lentils or add in more greens? The possibilities are endless.
Serves 2 as a side dish, or 1 as a main
- 4 cauliflower florets
- 1 broccoli floret
- 80g brown rice (cooked)
- 100g canned green lentils (drained)
- 100g canned chickpeas (drained)
- 2 dried apricots (finely chopped)
- 1 teaspoon coriander leaves (chopped)
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon lime juice
- ½ teaspoon Turmeric
- ½ teaspoon ginger paste (or fresh peeled and minced)
- ¼ teaspoon cumin seeds
- ¼ teaspoon ground coriander
- Tiny pinch Cayenne pepper
- Sea salt and freshly ground black pepper
- 6 Red Gem salad leaves (finely sliced)
- 10 ripe cherry tomatoes (quartered)
- 1 fresh Burrata
- Pinch Sumac (optional)
- Basil leaves to garnish.
Remove any stem from the cauliflower and broccoli; you want only the flower-like heads with a tiny bit of stalk. Steam these for two minutes over boiling water and drop immediately into a bowl of iced water to cease the cooking. If you do not have a steamer, drop into a small pan of boiling water for 30 seconds, drain and immediately plunge into iced water and once cold, drain and dry the vegetables on kitchen paper.
Place the cooked brown rice, drained lentils and chickpeas, chopped apricots and cilantro leaves into a large bowl, and stir well to combine thoroughly. Add the cauliflower and broccoli and stir carefully, trying to avoid breaking it up too much.
Make the sauce: Take all the sauce ingredients except the salt and pepper and place in a screw-top jar. Fasten the lid on tight and give the jar a jolly good shake to make a creamy, yellow-coloured dressing. Taste and add salt, pepper and even more lime juice or Cayenne to your liking.
Pour the sauce over the salad ingredients over the mixed salad and stir gently to coat. Then just spoon the salad onto a serving plate or bowl and place the shredded Red Gem lettuce in the centre. Sprinkle over the cherry tomatoes.
Drain the liquid from the Burrata and dry carefully on kitchen paper. Place the cheese on with the salad, sprinkle with a little Sumac (if using) and garnish with fresh basil leaves and hey presto, your Burrata superfood saad is ready to serve.
Spilt the ball and serve tablespoons of the delicious creamy Burrata with heaps of the salad. A little drizzle of extra virgin olive oil over the cheese is also a lovely addition.