Aromatic burrata brunch
Burrata on sourdough toast with hazelnuts, aromatic oil and rocket
Servings: 2 people
Calories: 474kcal
Ingredients
- 1 tsp chopped hazelnuts
- 2 fresh burrata
- 2 slices sourdough bread lightly toasted
- 1 handful rocket leaves
- 1 tsp Thai basil leaves I substituted with Italian basil
- 1 tsp sea salt
- For the dressing:
- 30 ml sesame oil
- 30 ml rapeseed or safflower oil
- 1 tsp coriander seeds
- 1 tsp chilli flakes
Instructions
- Prepare the dressing by pouring the two oils into a bowl to combine. Crush the coriander seeds to a coarse powder in a spice grinder or mortar and pestle and add to the oils. Add chilli flakes and stir to combine.
- Pour the dressing into a small pan and heat to 120 C. I do not have a thermometer so did not measure this. Cook for a couple of minutes and then leave to cool.
- Toast the chopped hazelnuts in a dry pan for 2 to 3 minutes by which time they should smell nutty.
- Plate the burrata and drizzle over the dressing. Add a slice of sourdough toast to each plate.
- Scatter the rocket leaves about the plate and then sprinkle over the hazelnuts, basil and sea salt.
Nutrition
Calories: 474kcal | Carbohydrates: 38g | Protein: 8g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1508mg | Potassium: 131mg | Fiber: 3g | Sugar: 2g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg