|Prep time||10 minutes|
|Cooking time||30 minutes|
A tasty, simple, and eyecatching veggie meal that's quick to prepare – based on a recipe from Mob Kitchen. Make the crumb with any leftover bread product.
- 50g Basil
- 4 cloves Garlic
- 100g Bread
- 2 Chillies
- 2 x 150gs Burrata
- 2 tbsp Olive oil
- 1 Lemon
- 2 Green or yellow peppers
- 1 Leek
- 200g Asparagus
- 1 Courgette
- 300g Frozen peas
- Preheat the oven to 220℃.
- Wash the vegetables. Slice the leek and courgette into thin slices, then chunk the asparagus and pepper. Boil the peas for a couple of minutes and set aside.
- Add the leek, courgette, and pepper to a roasting tray; add half of the olive oil and a pinch of salt, and toss to coat. Roast for 15 minutes.
- Add the asparagus to the roasting tray and return to the oven for another 10 minutes.
- Add the garlic, basil, juice of the lemon, and the rest of the olive oil to a good processor and blend to a smooth paste.
- Remove the veg from the oven and transfer to a large bowl. Add the basil sauce and toss to coat.
- Meanwhile, tear the bread into chunks, toss with a bit more olive oil, and pop in the oven for about 10 minutes until crisp. Whizz in the food processor along with the chilli and some salt, along with a bit of olive oil, until you have a fine crumb.
- Assemble the dish – pile the veg on a plate, then top with the burrata. Slice a cross into the top so that it opens out like a flower, then sprinkle the chilli crumb on top. Add some sea salt and a drizzle of olive oil to serve.