Smoked Burrata Salad Recipe with Beetroot and Grains

Anna Hansen's glorious salad is bursting with flavour and texture. Wedges of roasted golden beetroot add earthy notes, while pickled greengages add a tartness. Both spelt and buckwheat add a nuttiness and crunch to the creamy texture of the smoked burrata, which is finished off with an unusual verjuice (or verjus), yuzu and argan oil dressing.

Ingredients

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Metric

Imperial

375g of burrata, smoked (approx. 3 balls, each 125g)
mixed salad leaves

Pickled greengages

2kg greengage plums
1.5l water
750ml of rice wine vinegar
350g of sugar
4 star anise
2 lemongrass sticks, bashed
1 red chilli, split lengthways
1 tbsp of fennel seeds

Golden beetroot

2kg golden beetroot
150ml of cider vinegar
150ml of water
75ml of Chardonnay vinegar
salt
freshly ground black pepper

Spelt

500g of spelt, soaked in cold water in the fridge overnight
1 leek, cut into 3
1 bulb of fennel, cut into quarters
2 medium red onions, peeled and quartered
2 carrots, halved
3 black cardamom pods, cracked
1 red chilli, split lengthways
3 cinnamon sticks
olive oil

Dressing

500ml of verjuice
500ml of rice wine, Shaoxing
125ml of light soy sauce
250ml of mirin
2 black cardamom pods, cracked
45ml of yuzu juice
200ml of argan oil

Toasted buckwheat

100g of buckwheat, soaked in cold water in the fridge overnight
Maldon salt
1 pinch of sumac
rapeseed oil

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Start with the pickled greengages as these need at least 48 hours to develop. Place all of the ingredients except the greengages in a medium-sized saucepan and bring to a boil. Reduce to a simmer and cook for 15 minutes

1.5l water
750ml of rice wine vinegar
350g of sugar
4 star anise
2 lemongrass sticks, bashed
1 red chilli, split lengthways
1 tbsp of fennel seeds

Meanwhile place the greengages in sterilised jars – this will make several jars which can be stored for a few weeks once sealed – and pour over the hot pickling liquid, discarding the flavourings. Seal the jars and leave for at least 48 hours

2kg greengage plums

During this time you can also soak the spelt and buckwheat in separate bowls of cold water overnight. Once soaked, drain both through a sieve

500g of spelt, soaked in cold water in the fridge overnight
100g of buckwheat, soaked in cold water in the fridge overnight

Preheat the oven to 160°C/gas mark 3

For the golden beetroot, place the beetroot in a roasting tray and drizzle with the cider vinegar and water. Cover with foil and roast for 45 minutes

2kg golden beetroot
150ml of cider vinegar
150ml of water

Allow to cool slightly, then peel the cooked beetroot, cut into wedges, toss with the chardonnay vinegar and some seasoning then set aside

75ml of Chardonnay vinegar
salt
freshly ground black pepper

For the spelt, add a little olive oil to a large pan, then sweat down the vegetables with the spices. Once aromatic, add the drained spelt and mix well

olive oil
1 leek, cut into 3
1 bulb of fennel, cut into quarters
2 medium red onions, peeled and quartered
2 carrots, halved
3 black cardamom pods, cracked
1 red chilli, split lengthways
3 cinnamon sticks

Add enough water to cover and simmer until the spelt is tender (20–25 minutes). Remove from the heat and drain off any excess liquid, then remove the vegetables but keep the spices in with the spelt

For the dressing, bring the verjuice, Shaoxing rice wine, soy sauce, mirin and cardamom pods to a boil in a small pan. Allow the liquid to reduce by half, then allow to cool slightly before whisking in the yuzu juice and argan oil

500ml of verjuice
500ml of rice wine, Shaoxing
125ml of light soy sauce
250ml of mirin
2 black cardamom pods, cracked
45ml of yuzu juice
200ml of argan oil

Heat a little rapeseed oil in a frying pan over a medium-high heat. Add the drained buckwheat and fry for 30 seconds then drain through a sieve. Fry the buckwheat two more times to ensure the grains are cooked through and crisp on the outside

rapeseed oil

Drain any excess oil after the third time and sprinkle with a little Maldon salt and a pinch of sumac. Once cool, the buckwheat can be stored in an airtight container until ready to use

Maldon salt
1 pinch of sumac

To serve, allow all the ingredients to come to room temperature. Add a few golden beetroot wedges to each plate and a few spoonfuls of the pickled greengages and cooked spelt. Add a handful of mixed salad leaves, and tear over half a ball of smoked burrata each. Sprinkle over the toasted buckwheat and the dressing to serve

mixed salad leaves
375g of burrata, smoked (approx. 3 balls, each 125g)

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Anna Hansen

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.

Smoked burrata with golden beetroot, grains and pickled greengages

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