⠀
📝 Ingredients
⠀
🍠 The Crispy Roasted Sweet Potatoes
⠀
・2 large sweet potatoes, peeled and cubed
・3 tbsp olive oil
・1 tsp ground cumin
・1 tsp smoked paprika
・½ tsp ground coriander
・1 tsp flaky sea salt
・½ tsp cracked black pepper
⠀
🥒 The Smashed Cucumber
⠀
・1 large English cucumber
・1 tbsp rice vinegar
・1 tbsp lemon juice
・1 tsp sesame oil
・1 garlic clove, grated
・½ tsp red chili flakes
・½ tsp flaky sea salt
⠀
🧀 The Whipped Burrata Cloud
⠀
・2 large fresh burrata balls, 8 oz each
・3 tbsp full-fat Greek yogurt
・3 tbsp olive oil
・1 tbsp lemon juice
・1 tsp lemon zest
・1 garlic clove, grated
・½ tsp fine sea salt
・¼ tsp cracked black pepper
⠀
✨ The Finishing Crown
⠀
・3 tbsp dark balsamic glaze
・2 tbsp toasted sesame seeds
・Fresh torn basil leaves
・Fresh mint leaves
・Cracked black pepper
・Flaky sea salt
⠀
👩🍳 Instructions
⠀
🔥 Preheat the oven to 425°F and line a baking tray with
parchment paper.
⠀
🍠 Toss sweet potato cubes with olive oil, cumin,
smoked paprika, coriander, salt, and pepper until evenly
coated.
⠀
🔥 Spread the cubes in a single layer and roast for 30
minutes until deeply caramelized and crispy at the edges.
⠀
🥒 Place the cucumber on a cutting board and smash
gently with the flat side of a knife until cracked.
⠀
✨ Tear the smashed cucumber into rough chunks and
toss with rice vinegar, lemon, sesame oil, garlic, chili
flakes, and salt.
⠀
🧀 Drain the burrata and blend with Greek yogurt, olive
oil, lemon juice, zest, garlic, salt, and pepper until cloud-
light.
⠀
🥄 Drag a generous swoosh of whipped burrata across a
wide black plate using the back of a spoon.
⠀
🍠 Pile the crispy sweet potato cubes onto the burrata in
artful overlapping clusters.
⠀
🥒 Scatter the smashed cucumber chunks between the
sweet potatoes for fresh emerald color contrast.
⠀
🌿 Drizzle dark balsamic glaze generously, scatter
sesame seeds, and finish with basil, mint, pepper, and
salt.
Brak komentarzy:
Prześlij komentarz