slow and simple

Burrata and roast root vegetables

‘A firm favourite on our lunchtime menu, the pooling of the stracciatella combined with the purple and orange hues of the roast veg make for a pretty plate.’

Roast root vegetables

350g rainbow baby carrots
350g beetroot
350g sweet potato
1 red onion
10g thyme
10g rosemary
½ head of garlic
¼ cup extra virgin olive oil
1½ tsp sea salt
¼ tsp black pepper
300g cherry tomatoes toasted sesame seeds

Dressing

2 tbsp extra virgin olive oil
2 tbsp lemon juice
30g baby capers
½ tsp wholegrain Dijon mustard
1½ tsp maple syrup

To prepare your vegetables, top the carrots, peel your beets and cut into quarters; quarter the sweet potato and red onion too. Add to a large mixing bowl along with the herbs, garlic and olive oil. Season and toss. Spread out on a baking tray and roast at 180°C