Burrata with roasted butternut squash with bitter leaves and honey truffle dressing
Made at 34 | Serves 4
2 burrata (approximately 400g)
1 butternut squash (approximately 1kg), peeled, seeded and chopped into 4cm pieces
Extra virgin olive oil for roasting the squash
Salt and freshly ground black pepper
250g mixed bitter leaves eg red chicory, treviso, radicchio
1 small truffle (optional)
For the truffle dressing
3 tbsp rapeseed oil
1 tbsp white wine vinegar
1 tsp clear (runny) honey
2 tbsp white truffle oil
Maldon salt flakes (if available) & freshly ground black pepper
Pre-heat the oven to 190°C / gas mark 5.
Heat a roasting tray in the oven. Toss the squash with the olive oil in a bowl and season. Place on the hot tray and cook for 30 minutes or until nicely coloured and cooked through. Leave to cool, but keep at room temperature.
To make the dressing, blend all the ingredients together in a small mixing bowl.
Wash and spin the leaves. Put them and the squash pieces into a large serving bowl and add ¾ of the dressing… gently toss. Drain the burrata and tear off bite size pieces – add to the salad. Finish with the rest of the dressing and shave the truffle over the top.