We always have lentil salad on our lunch menu in Sydney. I’ve been a longtime fan of lentils even before pulse claim their rightful position high in super food pecking order. But it was a dark, cold London autumn when we opened in Notting Hill. lentils demonstrated how comfortable they can be. Away from the Australian sun, we all needed a warm-up with food. Stew lentils and serve them hot with a scoop of melted ice cream burrata just one thing. It is not sharp, Sea salty feta we use in Sydney, but when you work with local ingredients available, you often discover a pleasant surprise. And this warm lentil salad, my friends, is sure to be a pleasant surprise.
Burrata has grown in popularity over the years, and for good reason. If you love cream cheese (who doesn’t?), Burrata will have you hooked. It starts with fresh mozzarella and is stuffed with curd and ends with whipped cream. Saliva secretion? I thought so. Then, all this deliciousness is encapsulated in a ball begging to be broken. If it’s still unclear, there’s a reason many videos use the hashtag #burrata on social media. The burrata is tender, delicious and has a luxurious taste on top of the bruschetta, paired with pasta and topped with peaches. There are nearly endless ways to enjoy burrata, but my personal favorite is, of course, this satisfying salad.
This recipe boasts a multitude of textures, flavors, and colors. I like the contrast of the slightly crunchy croissants against the young beets and spinach. Stirring a bouquet of garni (a bunch of thyme, parsley, and bay leaf) into the lentils and tomatoes brings a fresh, complex flavor to each of these salads. Plus, there’s nothing better than an oil infused with basil to finish things off. Are you ready to join the fork first? A light but decadent meal awaits.
