Recipe: Burrata Salad with Pickled Beetroot & Poached Rhubarb

To have a good time What is In Season this month, we create two scrumptious recipes to honour the contemporary produce coming from UK farms. 

The semblance of rhubarb in our contemporary produce phase manner we are neatly and in point of fact into spring. Outside grown rhubarb matures via mid April, after a couple of weeks within the sunshine.

This is how one can make Burrata Salad with Pickled Beetroot & Poached Rhubarb. 

Serves 4 as a starter or gentle lunch 

Prep time – half-hour
Vegetarian
Gluten unfastened

Elements

• 3 rhubarb sticks (approx 400 g)
• 20 g sugar
• 1 huge chioggia beetroot
• 1 yellow beetroot
• 4 thyme sprigs
• 2 balls of burrata (Vegan switch: choose a vegan comfortable cheese as a substitute of burrata)
• 30 g roasted hazelnuts, kind of chopped
• 100 g watercress
• 1 teaspoon runny honey 
• Additional virgin olive oil, to drizzle 
• Salt + freshly floor black pepper

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1. Slice the rhubarb sticks into 3 inch batons and nestle into a big shallow pan. Sprinkle over the sugar. Quilt with 200-250 ml chilly water. Simmer for 5-6 mins, then flip off the warmth and canopy with a lid for 10 mins (this is helping the rhubarb keep very crimson). 
2. Peel and slice the beetroots very thinly, preferably with a mandoline. Upload the slices to a bowl and upload 60 ml of the rhubarb poaching liquid, 100 ml of white wine vinegar, a big pinch of salt and a couple of thyme sprigs. Put aside to pickle. 
3. After every other 10 mins, compile the salad. Drain the burrata balls and nestle on most sensible of the watercress. Take away the rhubarb in moderation from the poaching liquor with a slotted spoon and upload to the plate. Drain the beetroot slices and dot round. Drizzle with runny honey and olive oil, then select the rest thyme leaves excessive. Season generously with salt and pepper.