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–+ servings

Burrata with yellow bell pepper vinaigrette & roasted seeds

This summery starter combines creamy burrata with a sweet and spicy vinaigrette made from yellow peppers and roasted seeds. Fresh lemon and a little basil give the composition an invigorating note. Perfect as a light start to a Mediterranean menu or as a vegetarian main course.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Light main course
Cuisine Italian, Mediterranean
Servings 2 People
Calories 380 kcal

Cooking utensils

  • 1 Bowl
  • 1 Chopping board
  • 1 Knife
  • 1 Small pan
  • 1 Blender or mixer

Ingredients
  

For the salad:

  • 2 Burrata balls
  • 1 Handful of rocket or baby spinach
  • 1 Tbsp roasted sunflower seeds
  • 1 Tbsp roasted pumpkin seeds

For the paprika vinaigrette:

  • 1 yellow peppers
  • 2 Tbsp olive oil
  • 1 teaspoon white balsamic vinegar
  • 1 tsp honey
  • Juice ½ lemon
  • Salt Pepper to taste

Preparation
 

Prepare the paprika vinaigrette:

  • Wash, deseed and roughly dice the yellow peppers.
  • Puree with olive oil, balsamic vinegar, honey, lemon juice, salt and pepper until you have a smooth vinaigrette.

Serve the salad:

  • Arrange the rocket or spinach on plates.
  • Place the burrata in the center and tear open slightly.
  • Drizzle with the vinaigrette.
  • Sprinkle with roasted seeds and serve immediately.

Recommended side dishes

  • Crispy ciabatta or baguette
  • Grilled zucchini slices with lemon
  • Cold fennel salad with orange

Nutritional values per portion

Calories: 380kcalCarbohydrates: 12gProtein: 14gFat: 30g
Keyword Burrata, mediterranean, Paprika, Summer recipe, Vegetarian, Vinaigrette
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