Burrata With Charred Pear And Hazelnuts

I love the colours in this dish and it’s often something I’ll cook for a midweek supper for two when I feel like the week needs an injection of joy. I say cook, it’s more of a throw together. The only cooking required is to char the pear but even that takes no time at all. To serve this at a dinner party I’d increase it and serve on a large platter. Tear over the burrata to ensure that everyone gets an even amount of that creamy delicious centre.

| Serves 2 |

Ingredients

1 ball of burrata 200g approx.
1-2 red chicory
½ a Williams pear
Handful toasted hazelnuts, roughly chopped
Olive oil
Honey

Method

Halve your pear and chop into think wedges. Heat a griddle pan on high and cook the pear on each side for roughly 3 mins. Transfer to a plate and allow to cool slightly.
Separate the chicory leaves and arrange on a plate. Drizzle with olive oil. Then arrange the sliced pear.
Place the ball of burrata in the centre (or tear over). Drizzle with honey. Sprinkle with sea salt and finish with the toasted chopped hazelnuts.

For more easy salads try Caesar Salad With Yogurt Dressing or this Blood orange and radicchio salad.