A healthy, veg-heavy salad is a great option for a weeknight or a side salad at a gathering. Let’s take it up a notch by adding Burrata! The Burrata cream and fresh mozzarella shreds mix in beautifully with the grains, to give the salad a creamy “dressing.”
Cut the Burrata open at the table up the wow factor if you are having guests!
Note: The salad can be refrigerated and stored for a few days, as long as dressing and Burrata are only added just prior to serve.
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Salad
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| 150g x 2 | Burrata |
| 1 cup | uncooked quinoa, rinsed |
| 2 | ears of fresh corn |
| 400g | canned chickpeas, drained and rinsed |
| 1 | red capsicum, diced |
| 1 | medium cucumber, chopped |
| 1 | red onion, chopped finely |
| 1 cup | parsley, chopped |
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Dressing
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| ¼ cup | olive oil |
| ¼ cup | lemon juice |
| 2 | cloves of garlic, minced |
| 1 Tbsp | red wine vinegar |
| ¼ tspn | sea salt flakes |
| freshly ground pepper, to taste |
| 1 | Rinse the quinoa and cook according to the packet instructions. Once cooked, fluff with a fork and allow to cool. |
| 2 | While quinoa is cooking, bring water to a boil in a separate saucepan. Peel the corn cobs and place them into the boiling water for five minutes. Remove from pan, drain and set aside to cool. |
| 3 | Combine the chickpeas, capsicum, cucumber, onion and parsley in a large serving bowl. Once quinoa is cooled, add to the bowl and mix until well combined. |
| 4 | Mix all of the dressing ingredients together in a small bowl. |
| 5 | Remove the Burrata from the fridge 30 minutes prior to serve. |
| 6 | When ready to serve, add the dressing and season to taste. Drain the Burrata tubs, and place them cheese on top of the salad. Cut the Burrata open and mix the contents through the salad. Enjoy immediately. |
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