Burrata and Apricot Salad

Name: Burrata and Apricot Salad
Total time: 20 min
Yield: 4
Ingredients: 100 g rocket; 2 burrata (about 125 g each); 6 apricots; 3 tbsp Steirerkraft coarsely chopped pumpkin seeds; 3 tbsp Styrian Pumpkin Seed Oil PGI; 1 tbsp honey; 1 tbsp lemon juice; salt, pepper

Golden apricots pan-fried in honey and crunchy pumpkin seeds meet delicate burrata and peppery rocket.

Difficulty: easy Total time: 20 min Portions: 4

Salad/Side Dish with pumpkin seed oil with pumpkin seeds

Ingredients

100 g rocket
2 burrata (about 125 g each)
6 apricots
3 tbsp Steirerkraft coarsely chopped pumpkin seeds
3 tbsp Styrian Pumpkin Seed Oil PGI
1 tbsp honey
1 tbsp lemon juice
salt, pepper

Pumpkin seeds coarsely chopped

200g

€ 3,89 incl. VAT, excl. shippingAdd to basket

SteirerKraft Kürbiskerne, grob gehackt, in grüner Verpackung mit Herz-Design.

Pumpkin seed oil Premium

500ml

€ 17,00 incl. VAT, excl. shippingAdd to basket

Kürbiskernöl Flasche auf schwarzem Hintergrund, Steirer Kraft Marke.

Preparation

Take the burrata out of the fridge about 20 minutes before serving – it’s noticeably creamier at room temperature. Wash the rocket, spin dry, and arrange on a platter or four plates.
Halve and pit the apricots, then cut into wedges depending on their size.
Roast the pumpkin seeds in a dry pan over medium heat for 2–3 minutes, until fragrant. Remove from the pan immediately – this keeps them crunchy.
Melt the honey with the butter in the same pan over medium heat. Place the apricots cut-side down and fry for about 3 minutes, until soft and lightly caramelized. Let cool briefly. Arrange the apricots over the rocket. Drain the burrata well, then tear into bite-sized pieces with your hands or two spoons and scatter loosely over the salad, allowing some of the creamy filling to spill out.
Whisk the pumpkin seed oil and lemon juice together, season with salt and pepper, and drizzle over the salad. Sprinkle with the roasted pumpkin seeds and serve immediately.