Chicory Salad with Burrata, Mixed Herb Pesto and Hot Honey

Nothing is better than the combination of cheese, something sweet and something spicy - so this hot honey and burrata is a match made in heaven. Served on top of fresh chicory leaves, with a tangy mixed herb pesto, then garnished with olives and capers - this salad is one you’ll never get bored of.

Serves 4

Ingredients:

• 4 balls of burrata

• Hot honey:

  • 200g honey

  • 1 tablespoon chilli flakes

  • 1 teaspoon smoked paprika

  • 1 teaspoon cayenne pepper

  • ½ teaspoon sea salt

  • 1 red chilli, finely sliced

• Mixed herb pesto:

  • 30g fresh sage, leaves picked

  • 30g basil, leaves picked

  • 30g parsley, leaves picked

  • 50g grated Parmesan cheese

  • 40g toasted pine nuts or walnuts

  • 2 cloves garlic, peeled

  • 230ml extra virgin olive oil

  • Salt and pepper to taste

• Chicory:

  • 3 red and 3 green chicory, leaves separated

  • 3 tablespoons olive oil

• Garnish:

  • 3 tablespoons olives

  • 3 tablespoons capers

  • 2 tablespoons almonds

  • 1 handful fresh parsley, leaves picked

Method:

• For the hot honey, in a small saucepan, combine the honey, chilli flakes, smoked paprika, cayenne pepper, sea salt, and sliced red chilli. Heat over low heat, stirring occasionally, until the honey is infused with the flavours of the spices. Remove from heat and set aside to cool.

• In a food processor, combine the sage leaves, basil leaves, parsley leaves, grated Parmesan cheese, toasted pine nuts or walnuts, and peeled garlic cloves. Pulse until the ingredients are finely chopped. With the food processor running, gradually pour in the extra virgin olive oil until the mixture forms a smooth paste. Season with salt and pepper to taste. Set aside.

• Next, in a large bowl, toss the separated chicory leaves with olive oil until evenly coated. Season well with salt and pepper then arrange the dressed chicory leaves on serving plates. Place a ball of burrata in the centre of the chicory leaves on each plate.

• Drizzle over the prepared hot honey and spoon dollops of the mixed herb pesto around the plate. Garnish the salad with olives, capers, almonds and fresh parsley then enjoy.