Hello #LoyalRoyals
Try something new on the braai this weekend: our fire roasted pepper & burrata salad with the most delicious pesto dressing!
Serve it with sliced ciabatta as a meal in itself. The oozy creaminess of the burrata when sliced is the perfect match for the sweetness of the chargrilled peppers.
Keen to give it a try? Please share your photos with us on Instagram.
Happy weekend to you all
HRH Kathleen
You’ll need
For the dressing
¼ cup olive oil
1 Tbsp Pesto Princess Basil & Chilli Pesto
1 lemon, juiced
2 Tbsp white wine vinegar
For the salad
10 baby bell peppers or fewer large peppers
Olive oil
½ tsp chilli flakes
1 pinch each of salt and black pepper
1 big ball of burrata and a handful of small bocconcini (the burrata is best served at room temperature).
Pesto Princess Basil & Chilli Pesto, to serve
1 ciabatta, sliced
How to
1. To make the dressing, combine the olive oil, pesto, lemon juice and vinegar. Season well and whisk until smooth.
2. Prepare your braai or heat a cast iron pan to high heat.
3. In a large bowl, toss the peppers with 2 tablespoons of olive oil, chilli flakes, salt and pepper. Grill the peppers until softened and charred, 3–4 minutes per side. Remove from the braai and arrange on a serving plate.
4. Drizzle the vinaigrette over the peppers, top with the burrata, extra Pesto Princess Basil & Chilli Pesto and serve (breaking the burrata to let all of that rich and creamy goodness ooze out).
Photography, Recipes and Styling by Michelle Parkin.
