Roast Pink Onions, Romano Peppers with Burrata & Chilli Crumb

A classic re-worked for the autumn months. Indulgent, milky burrata is surrounded by sweet roast onions, peppers, crisp sage and a chilli crumb. A recipe from the 'Magnificent Book of Vegetables' available in our gift shop.

Difficulty:

Prep time: 25 minutes

Cook time: 55 minutes

Serves: 4

Roast Pink Onions and Romano Peppers with Burrata and Chilli Crumb Image 1

Roast Pink Onions and Romano Peppers with Burrata and Chilli Crumb Image 2

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Dinner Party Quick and Easy

Ingredients

4 Roscoff pink onions, quartered
7 tbsp Honest Toil olive oil
4 tbsp balsamic vinegar
6 romano peppers
75g sourdough bread, blitzed
20 small sage leaves, 3 of which whole
1 tsp dried chilli flakes
1 garlic clove, crushed
4 La Latteria Burrata from the deli
1 small bunch of fresh basil

Method

Preheat the oven to 200C
Put the onions in a roasting pan with the olive oil and a tbsp of tablespoon of the balsamic vinegar
Season and cover with kitchen foil
Roast for 40 minutes, then remove the foil and roast for a further 10 minutes until soft, sweet and caramelised
In a separate roasting pan, coat the whole peppers in olive oil and roast for 30 minutes, set aside
Once cool enough, separate the onion layers, and peel away the roast pepper skins and tear into wide strips, set aside
Fry the whole sage leaves in a little oil for 1-2 minutes, set aside
In a frying pan, fry the chilli flakes, garlic and chopped sage for 1 minute, over a medium heat
Stir in the breadcrumbs until golden and season
To serve, surround each burrata with the roasted vegetables and a drizzle of olive oil and balsamic vinegar then scatter lightly with the chilli crumbs, sage leaves and basil to finish