As we welcome the arrival of the warmer weather, we thought it was the perfect time to share the first recipe from our Summer Menu. A delicious seasonal salad with roasted peppers, spinach, creamy burrata and a grapefruit vinaigrette
- 1 red, 1 green & 1 yellow pepper
- 125g baby leaves spinach
- 2 burratas
- 2 tbsp of basil
- 1 clove of garlic
- 20g of pistachio nuts
- 1 grapefruit
- 100ml extra virgin olive oil
- 50ml apple juice
- 1 tsp mustard
- Salt to taste
Preheat the oven to 200 Celsius. First, roast the peppers standing up on their stalks for about 20 minutes, or until the skin is turning black and separating from the flesh. Remove from the oven and transfer to a container with a lid and allow to cool down for 10 minutes or so. This process will help with the removal of the skin. While the peppers are cooling, wash the spinach and spin or pat it dry.
Wash and dry the grapefruit and with a zester or a cheese grater, grate the skin and set aside. Cut the grapefruit in half and extract the juice into a bowl removing the pips.
Using the back of a knife puree the garlic and put in a mixing bowl. Add the grapefruit juice, mustard, a pinch of salt and the apple juice. Using a spoon, combine all the ingredients and slowly add the olive oil. Check the seasoning and set aside.
Run the tap slowly with cold water and position the peppers, one at the time, under the water and start removing the skin.
Once their skins have been removed, cut the peppers into 1cm thick slices, being careful to remove the seeds as you go. Open the burratas, remove them from their water and set aside.
In a serving bowl, dress the spinach leaves and peppers with the vinaigrette, seasoning well with salt. Gently break open the burratas and add these in to your salad before garnishing with the pistachio nuts.
Although we’re now into the summer season, we have some delicious salad recipes from our Spring Menu that are still worth a try!
For more seasonal recipes, follow us on instagram @cotswoldco.