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Indulge Thyself // Burrata with Spring Greens and Hazelnut Compote

Indulge Thyself // Burrata with Spring Greens and Hazelnut Compote

By @indulgethyself

Edited by Homegrown Market


  • 1 burrata
  • 100g baby asparagus
  • 100g boiled peas
  • 100g roasted chopped hazelnuts
  • 30g coriander seeds
  • 1 tbsp. yuzu juice
  • 1 tbsp. lime juice
  • 1 tbsp. blood orange juice
  • 3 tbsp. olive oil
  • 1/4 cup honey
  • 2 tbsp. maple syrup
  • Caper berries to garnish


  1. Sauté the asparagus with a drizzle of olive oil for 2 minutes
  2. To make the hazel nut sauce: sauté the coriander seeds for 30 seconds , moving them continuously. Incorporate the hazelnuts, honey, maple syrup & coriander seeds together and set aside.
  3. To make the citrus sauce : mix together, yuzu, lime, 2 tbsp. olive oil & salt flakes
  4. To plate: place you’re spring vegetables at the bottom of the plate& dress with citrus dressing, place the burrata on top, slash open. Drizzle hazelnut sauce over the burrata, drizzle olive oil & garnish with caper berries.

Serve & Indulge!



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