Burrata with Roasted Bell Pepper Sauce (Vegetarian, Gluten, Grain Free & Low Carb)
This is a creamy, warm and super delicious and fresh dish that is perfect to make for lunch, brunch or to serve as a side dish.
Servings 1 plate
Ingredients
For the bell pepper sauce
- 2 Red bell peppers cored and cut in two
- 1 Tomato cut in two
- 2 Garlic cloves
- Sea salt
- Olive oil
- 1 tbsp Lemon juice
- 1 tsp Red wine vinegar
- 1/2 tsp Chili flakes (optional)
For the topping
- 8-10 Shiitake mushrooms cut in two if very big
- 5-6 Cherry tomatoes cut in half
- 1 tbsp Sunflower seeds
- 1 tbsp Pumpkin seeds
- Sea salt
- 1/4 tsp White pepper
- Olive oil, to fry
- 1 Burrata
Instructions
- Preheat the oven to 220 degrees Celsius.
- Place the cored and cut bell pepper, tomato and garlic cloves in an oven safe baking pan. Drizzle with some olive oil and sea salt. Bake in the oven for approximately 20 minutes, until soft and the bell peppers are charred.
- Preheat two nonstick pans over medium heat.
- Take out of the oven and let them cool for a few minutes. Then remove the peel from the bell pepper.
- Add the sunflower and pumpkin seeds to one of the pans and dry roast until warm and golden brown.
- Add some olive oil to the other pan and fry the mushrooms with some sea salt and white pepper until they start to get soft and golden brown. When they're almost done add the cherry tomatoes and fry for 30-60 seconds, just until they get soft and golden brown.
- Meanwhile add the baked veggies with some lemon juice, red wine vinegar and chili flakes (if using) to a high speed blender and mix until smooth.
- Place the bell pepper sauce at the bottom of a plate.
- Top with burrata, fried mushrooms and cherry tomatoes and dry roasted sunflower and pumpkin seeds.