Its no secret that I am burrata obsessed. I give you this delicious wintery lunch. The sweet pumpkin with the nutty pine nuts and delicious soft burrata added crunchy peppery rocket. So good. Enjoy
Ingredients
1/2 Kent pumpkin, sliced into wedges
2 cups fresh rocket leaves
1 ball of burrata per person
2 tbsp maple syrup
2 tbsp extra virgin olive oil plus extra to serve
1/4 cup pine nuts
Smoked sea salt flakes and fresh cracked black pepper to taste
Method
Pre-heat the oven to 180 degrees Celsius. Line a baking tray with baking paper. Arrange pumpkin wedges on lined baking tray. Whisk the oil and maple syrup together in a bowl and pour over the pumpkin turning to make sure to cover both sides. Bake in the oven for 25 – 30 minutes turning half way through. When there is 10 minutes left add 1 cup of rocket leaves to the baking tray with the pumpkin and roast together. The rocket leaves will become a delicious crispy garnish. At 2 minutes left, add your pine nuts to the roasting tray and move around with a spoon when you have one minute remaining to evenly roast.
Remove from oven and allow to cool for 5 – 10 minutes. Arrange the pumpkin in serving plates with burrata and top with the roasted and fresh rocket as well as the pine nuts. Season with smoked sea salt flakes and freshly ground black pepper, add a drizzle of extra virgin olive oil. Enjoy
Cooking with Lindi 