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Roasted tomatoes with pomegranate molasses, burrata & zaatar oil
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Serves: 4-6, as a sharing dish
400g pack San Marzano Tomatoes
2 tbsp olive oil, plus extra for drizzling
20g pistachios, roughly chopped
30g mixed seeds
1 medium red onion, thinly sliced
1 tbsp Cooks’ Ingredients Pomegranate Molasses
1 tbsp Cooks’ Ingredients Herby Zaatar
2 x 285g packs No.1 Burrata
1. Preheat the oven to 200ºC, gas mark 6. Chop the tomatoes into large bitesized pieces then add to a foil-lined baking tray with a drizzle of olive oil. Season. Roast for 10 minutes.
2. Add the pistachios and mixed seeds to a second baking tray. Once the tomatoes have had 10 minutes in the oven, remove them and stir through the onion and pomegranate molasses. Put both trays into the oven for 3 minutes, then remove and leave to cool for 20 minutes.
3. Mix together the zaatar with 2 tbsp oil and a pinch of salt. Drain the burrata.
4. To assemble, add the tomatoes and red onions to a platter and pour over any cooking juices. Top with the burrata and sprinkle over the toasted nuts and seeds. Cut a deep cross in the top of the burrata with a sharp knife and pinch the sides with thumbs and forefingers to open them up. Drizzle over the dressing and serve.
Typical values per serving:
Energy |
1,578kJ 381kcals |
---|---|
Fat | 32g |
Saturated Fat | 13g |
Carbohydrate | 12g |
Sugars | 8.8g |
Protein | 10g |
Salt | 0.7g |
Fibre | 3.1g |
gluten free
This recipe was first published in Thu Sep 02 12:08:00 BST 2021.
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