Matt's Recipe Book

Roasted green veg with burrata

Prep time10 minutes
Cooking time30 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


  1. Preheat the oven to 220℃.
  2. 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.
  3. 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.
  4. Add the asparagus to the roasting tray and return to the oven for another 10 minutes.
  5. 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.
  6. Remove the veg from the oven and transfer to a large bowl. Add the basil sauce and toss to coat.
  7. 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.
  8. 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.