Roasted Broccoli, Blood Orange & Burrata Salad
Charred florets, juicy blood orange, creamy burrata and briny olives on a bed of bitter leaves, dressed in a vibrant green herb oil.
Nutrition per serving
Priyanka shared this beauty in the family group chat and we needed the recipe immediately. It is the kind of platter that looks like a lot of effort but comes together in well under an hour.
Ingredients
- 500 g Tenderstem or head broccoli, cut into florets and long stems halved
- 3 tbsp Olive oil, divided
- 3 Blood oranges, peeled and sliced into rounds
- 2 Burrata balls, approx 125 g each, drained
- 80 g Kalamata olives, pitted
- 2 Radicchio or red chicory heads, leaves separated and torn
- 60 g Rocket or mixed watercress and spinach
- 20 g Fresh basil leaves
- 20 g Fresh flat-leaf parsley
- 1 clove Garlic
- 1 tbsp Capers, rinsed
- 1 tbsp Lemon juice, freshly squeezed
- Flaky sea salt and black pepper, to taste
Instructions
Preheat your oven to 220 °C fan (240 °C conventional) and line a large baking tray with baking paper.
Toss the broccoli in 1 tablespoon of the olive oil with a good pinch of salt and spread in a single layer on the tray. Roast for 20 to 25 minutes, turning once halfway, until the edges are deeply charred and the stems are tender.
While the broccoli roasts, make the herb oil. Blitz the basil, parsley, garlic, capers, lemon juice and remaining 2 tablespoons of olive oil together in a small blender or with a stick blender until you have a bright green, slightly chunky sauce. Season to taste.
Arrange the radicchio leaves and rocket across a large serving platter as your base.
Scatter over the roasted broccoli while it is still warm, then tuck in the blood orange slices and olives.
Tear the burrata over the centre of the platter in rough, generous pieces.
Drizzle the herb oil over everything, finish with a generous crack of black pepper and a pinch of flaky salt, and serve straight away.