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A delicious platter of Summer lentil salad with Burrata cheese

Summer Lentil Salad with Burrata

A delicious salad to serve at summer parties

Burrata is one of my favourite cheeses to serve up, especially during the summer! I’ve been waiting patiently for our British Summer to arrive, and I’ve given up. I’ve found consolation in one of my favourite salads!

If (shock horror) you are not a fan of Burrata, you could use this salad despite, your dislike for fabulous Burrata. As an alternative, and would rather, surround a platter of cured meats with the salad. it works well with smoked meats, like chicken and duck! Another option is to, serve on smaller dinner plates and offer alternatives? Though, that does mean more washing up!

I’ve used the Myrtle’s Oregano seasoning, but I do use the thyme as an alternative.

I really hope you enjoy this salad. Fingers crossed the sunshine will arrive and we can dig out the garden furniture. It has always been an unquestionable hit in my home.

Summer Lentil Salad with Burrata Recipe

Ingredients

Serves 4 -6

1 x large punnet of cherry tomatoes – halved.  (Various colour look lovely)

½ x cucumber – cut into fine pieces

2 x stalks celery – top and tail and finely sliced

1 x Avocado – Peeled, stone removed cut into small chunks

1 x bunch of spring onions, top, tail and remove outer skin if papery, finely sliced on diagonal

4 x tablespoons pomegranate seeds.  (Reserve 1 of the tablespoons for garnish)

250g Cooked green lentils.

50 g Pinenuts – set aside 10 g for garnish

1 large handful of chopped fresh mint

Freshly ground black pepper

Lemon Myrtle, Droitwich Brine Salt and Oregano seasoning.  (Substitute with the thyme blend if preferred)

1 x handful shredded basil leaves for garnish

Dressing

Ingredients:

2 teaspoons cumin seed

2 teaspoons chilli flakes

1 x teaspoon sumac

1 x large juicy lemon, grated rind and juiced

Olive oil

Instructions

Start by making your dressing, allowing time for it to cool.

Start with a small frying pan, gently toast the cumin seeds and chilli on a low/medium heat for two minutes or until the aroma starts to release.  Add the sumac and 100ml olive oil to the seeds, bring to a gentle simmer and remove from the heat.  Set to one side and allow to infuse. 

Start on the salad.  Add to a large bowl together the tomato, cucumber, celery, avocado, onions, pomegranate, lentils, pine nuts, mint and pepper.  In addition add 2 large pinches of the lemon myrtle seasoning.

Transfer the infused oil into a separate bowl.  Add the lemon juice and peel, a pinch of sugar,  add another 100ml olive oil, mix together.  Keep 2 tablespoons to drizzle over the top of the salad and allow to infuse. 

Start on the salad.  Add to a large bowl tomato, cucumber, celery, avocado, onions, pomegranate, lentils, pine nuts, mint and pepper.  2 large pinches of the lemon myrtle seasoning.

Transfer the infused oil into another bowl.  Now add the lemon juice and peel, a pinch of sugar,  add another 100ml olive oil, mix together.    Season.  Test to check you are happy with the balance.  Keep 2 tablespoons to drizzle over the top of the salad and stir the remaining into the bowl of salad ingredients.

Combine using a large spoon.

On your serving platter, form a nest of salad leaves in the centre. Split the burrata and place in the centre of the nest. Next, spoon the salad around the nest of leaves.

Finally, top with the pine nuts, pomegranate seeds and thirdly the torn basil. 

Finally drizzle the remaining oil over the cheese and leaves and serve delicious, fresh crusty bread.

Notes

The tablecloth is actually a runner and you can purchase from “Camperdown Lane”, Herefordshire. I’ve included the link below for you.

The “Delicious” platter is from Daylesford in the Cotswolds, but is available to purchase by mail order. Once again, the link is below.

Finally – I should quickly add these are not sponsored links. They are items that I fell in love with and I think you may to. Daylesford especially is worth a parous They have brilliant and inspirational ideas for table settings.

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