m+plate: Asparagus, Radishes & Burrata with Lemon and Basil
This is the kind of recipe that makes you want to lay a long table in the garden, pour a crisp glass of something cold and celebrate the summer season.
Crisp radishes, charred asparagus and soft, creamy burrata come together in this fresh, flavour packed salad that’s equally perfect as a starter or as a side dish for your next barbecue.
There’s a simple elegance to it too, its the kind of dish that feels like it took more effort than it did and it proves that when you start with good ingredients, you really don’t need to do much to make a great meal.
Difficulty: Easy
Serves: 4
Total time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes
Ingredients
400g fat asparagus spears
200g radishes, half halved, the rest very finely sliced (see note)
2 tbsp olive oil
A pinch of sea salt flakes
1 burrata (approx. 150g, drained), at room temperature
A handful of fresh basil leaves, torn
3 tbsp extra virgin olive oil
Juice of 1 lemon
Sea salt flakes
Freshly ground black pepper
You’ll Also Need:
A barbecue or griddle pan
Method
Prep the veg. Trim or snap the woody ends off the asparagus. Place in a large bowl with the halved radishes, 2 tbsp olive oil, and a pinch of sea salt. Toss to coat.
Soak the slices. Put the finely sliced radishes into a bowl of cold water to crisp up.
Mix the dressing. In a separate bowl, whisk together the extra virgin olive oil, lemon juice, sea salt flakes, and a good grind of black pepper. Taste and adjust seasoning as needed.
Grill. Once your barbecue is ready, griddle the asparagus and halved radishes for about 10 minutes, turning every so often until charred and tender.
Assemble. Transfer the grilled veg to a serving platter. Scatter over the drained sliced radishes and drizzle with most of the dressing. Place the burrata in the centre and spoon over the remaining dressing. Finish with torn basil leaves.
Serve. Best served warm or at room temperature.
The M+ Tip
If you're worried about losing radishes through the grill, stick to halving the larger ones and slicing the smaller ones thinly.
This Asparagus, Radishes & Burrata with Lemon and Basil recipe is from Rukmini Iyer’s brilliant cookbook, The Green Barbecue which is a must have if you're looking to elevate your alfresco game this summer.
Get your copy here.