SALADS
Burrata Salad with Mint Tea Dressing
In collaboration with Khaleej Times
HERO INGREDIENT
Tea

Discover ways to make your favourite beverage the star on the dining table too!

4
SERVES
15 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

200-300 gm burrata cheese 

Handful of baby spinach, cleaned, dry 

1 peach, peeled, sliced 

1 fig, quartered 

100 gm candied striped beetroot, peeled, cooked, sliced 

Handful of fresh peas, boiled, ready to eat 


For the dressing: 

½ cup olive oil 

1 tbsp apple cider vinegar 

1 green onion, diced 

2 tsp crushed mint tea (can be blended finely in a spice grinder) 

1 tsp grain mustard 

Pinch of rock salt 



Method

Place burrata carefully on a serving dish (handle with care so the cream doesn’t ooze out), and spread the remaining ingredients evenly around the cheese.

Combine ingredients for the dressing and drizzle gently over the salad.

Garnish with edible flowers and serve. 

Take note! This recipe doesn't require any spices.
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