One of my all time favourite flavour combos is brown butter, pumpkin and sage. So this salad was extremely easy to come up with. It pairs very well with your own homemade burrata! I mean...can you deal? Imagine making this and serving it to impress because it certainly is all that and more. We added the Omega walnuts for some crunch and then just got right in there and smashed it. It is incredibly delicious and I will be making this for my next dinner party invite whenever that may come!
We use this flavour combination quite a lot, as it really is addictive. Make sure you check out some of our other amazing recipes starring these ingredients:
Pumpkin Gnocchi with Sage Brown Butter
Sheet Egg Pasta With Salmon And Sage Brown Butter
Butternut and Bocconcini Pizza
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Need
- 1 Batch Homemade Thermomix Mozzarella Cheese make this just as you are ready to create this recipe Recipe
- 100 Grams Beurre Noisette or Brown Butter Recipe BUY
- Generous Handfuls fresh sage leaves
- 150 Grams walnuts toasted BUY
- 2 small butternut pumpkins
- Drizzle Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes and cracked black pepper to taste BUY
- 2 Handfuls rocket leaves
-
The Brown Butter Vinaigrette
- 2 cloves garlic
- 30 Grams Beurre Noisette or Brown Butter reservee from above Recipe BUY
- 1 Teaspoon honey
- 1 Pinch dried red chilli flakes
- 1 Pinch pink salt flakes BUY
- 50 Grams fresh lemon juice
- 2 Teaspoons Dijon mustard
Do
- 1
Prepare the mozzarella recipe as directed. When it is finished, remove from the blades and take some of the cheese (weigh this amount) and shred it, placing it into a small bowl. Cover the shredded cheese with the brown butter in which you have fried the sage leaves until crispy. (Reserve most of the crispy sage leaves for the salad.) Set aside.
- 2
Roll the remaining mozzarella into a round flat circle on the breadmat. Place it into a small bowl (see video) with some overhang. Fill the centre with the brown butter cheese and wrap up into a dumpling or coin purse shape. Tie it shut with a piece of green spring onion. Leave at room temperature until ready to serve. If you are not serving it immediately, cover and refrigerate, but bring back to room temperature before serving.
- 3
Roast the walnuts by placing into a cold oven set to 200°C for 14 minutes. Remove and set aside.
- 4
Reduce the heat to 180°C and line 2-3 baking trays with paper and set aside.
- 5
Prepare the pumpkin by peeling and cutting into rounds across the body of the pumpkin. Lay these pieces onto the prepared trays. Drizzle with EVOO and season with salt and pepper. Roast 25 minutes or until just caramelising around the edges and looking golden and sticky.
- 6
To make the vinaigrette, place the garlic and brown butter into the Thermomix bowl and chop 5 sec/speed 6. Saute 5 min/Varoma/speed 1/MC off.
- 7
Add remaining ingredients and blend 10 sec/speed 8. Set aside.
- 8
To assemble, place the rocket onto a large serving platter with some room in the centre for the burrata. Place the burrata into this spot.
- 9
Arrange the pumpkin slices around the burrata concentrically and top with the crispy sage leaves and toasted walnuts. Drizzle all of this with the vinaigrette. Serve immediately. It is better while the pumpkin is still warm, not entirely cold, though it is gorgeous the next day as well.
- 10
This is a bit of a showstopper and not difficult at all. I cannot wait to see your efforts, please make sure you tag me when you make this!
