Roasted Zucchini Salad with Burrata
Summer
Salad
Vegetarian
Vegan
Weeknight Dinner
Fast
Meal Prep
Zucchini. Orange. Burrata. Summer.
Ingredients for two people
- 3 medium-sized zucchini
- Bunch of Basil
- 2-3 oranges
- 60g pistachios
- 200g couscous
- Ras El Hanout (buy the good stuff, worth it)
- Oil
- Maldon salt
Recipe
- Preheat oven to 230 degrees celsius (use circulation + grill)
- Smash zucchini in finger-sized pieces, add to tray
- Drizzle with oil (rapeseed/sunflower or similar tasteless heat resistant oil)
- 20min in oven until browning on top (little charring is nice)
- Sprinkle with Maldon salt after taking out of the oven
- Boil water
- Add couscous, ras el hanout, drizzle of oil, stir in boiling water on top- stir once after 5 minutes
- Fillet orange, saving juices
- Mix 2 tablespoons orange juice with teaspoon of honey and white balsamic vinegar
- Mix orange fillets, basil, whole pistachios, zucchini, and dressing in a large bowl
- Spread couscous on plates
- Arrange salad on top
- Add Burrata on top of that
- Drizzle with a little olive oil
- Bonap