Fresh Local Burrata with Warm Beetroot, Carrot, Kale and Quinoa Salad

Preheat oven to 220°C. Peel and cut beetroot into wedges. Cut carrot into thick rounds. Remove and discard stalks from kale and tear leaves into pieces. Place the beetroot and carrot on a baking tray and drizzle with oil, salt, pepper and thyme and oregano. Bake for 25 minutes, or until veg is tender.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 3 cups of water and stock concentrate. Bring to the boil then reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place the kale in a bowl and drizzle with olive oil and season with salt and pepper. Massage the oil into the kale leaves and place on a lined baking tray. With 10 minutes remaining on the beetroot and carrots cooking time, add walnuts to their baking tray and add kale to the oven, cooking for 10 minutes, until crisp on edges and slightly browned.

Pick parsley leaves, discarding the stem. In a jug, combine honey/lemon and parsley with 1-2 tablespoons of olive oil (to taste). Use a stick blender to puree the ingredients together. Taste and adjust seasoning with salt and pepper.

After removing the beetroot and carrot from the oven, drizzle over the balsamic vinegar and toss to coat. Taste and adjust seasoning with salt and pepper.

Divide the quinoa, kale, roasted veg, walnuts between serving dishes. Divide the burrata and top each plate with some gooey burrata and fresh herb dressing. Enjoy!

Preheat oven to 220°C. Peel and cut beetroot into wedges. Cut carrot into thick rounds. Remove and discard stalks from kale and tear leaves into pieces. Place the beetroot and carrot on a baking tray and drizzle with oil, salt, pepper and thyme and oregano. Bake for 25 minutes, or until veg is tender.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 3 cups of water and stock concentrate. Bring to the boil then reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place the kale in a bowl and drizzle with olive oil and season with salt and pepper. Massage the oil into the kale leaves and place on a lined baking tray. With 10 minutes remaining on the beetroot and carrots cooking time, add walnuts to their baking tray and add kale to the oven, cooking for 10 minutes, until crisp on edges and slightly browned.

Pick parsley leaves, discarding the stem. In a jug, combine honey/lemon and parsley with 1-2 tablespoons of olive oil (to taste). Use a stick blender to puree the ingredients together. Taste and adjust seasoning with salt and pepper.

After removing the beetroot and carrot from the oven, drizzle over the balsamic vinegar and toss to coat. Taste and adjust seasoning with salt and pepper.

Divide the quinoa, kale, roasted veg, walnuts between serving dishes. Divide the burrata and top each plate with some gooey burrata and fresh herb dressing. Enjoy!

Preheat oven to 220°C. Peel and cut beetroot into wedges. Cut carrot into thick rounds. Remove and discard stalks from kale and tear leaves into pieces. Place the beetroot and carrot on a baking tray and drizzle with oil, salt, pepper and thyme and oregano. Bake for 25 minutes, or until veg is tender.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups of water and stock concentrate. Bring to the boil then reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place the kale in a bowl and drizzle with olive oil and season with salt and pepper. Massage the oil into the kale leaves and place on a lined baking tray. With 10 minutes remaining on the beetroot and carrots cooking time, add walnuts to their baking tray and add kale to the oven, cooking for 10 minutes, until crisp on edges and slightly browned.

Pick parsley leaves, discarding the stem. In a jug, combine honey/lemon and parsley with 1-2 tablespoons of olive oil (to taste). Use a stick blender to puree the ingredients together. Taste and adjust seasoning with salt and pepper.

After removing the beetroot and carrot from the oven, drizzle over the balsamic vinegar and toss to coat. Taste and adjust seasoning with salt and pepper.

Divide the quinoa, kale, roasted veg, walnuts between serving dishes. Divide the burrata and top each plate with some gooey burrata and fresh herb dressing. Enjoy!

Preheat oven to 220°C. Peel and cut beetroot into wedges. Cut carrot into thick rounds. Remove and discard stalks from kale and tear leaves into pieces. Place the beetroot and carrot on a baking tray and drizzle with oil, salt, pepper and thyme and oregano. Bake for 25 minutes, or until veg is tender.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups of water and stock concentrate. Bring to the boil then reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place the kale in a bowl and drizzle with olive oil and season with salt and pepper. Massage the oil into the kale leaves and place on a lined baking tray. With 10 minutes remaining on the beetroot and carrots cooking time, add walnuts to their baking tray and add kale to the oven, cooking for 10 minutes, until crisp on edges and slightly browned.

Pick parsley leaves, discarding the stem. In a jug, combine honey/lemon and parsley with 1-2 tablespoons of olive oil (to taste). Use a stick blender to puree the ingredients together. Taste and adjust seasoning with salt and pepper.

After removing the beetroot and carrot from the oven, drizzle over the balsamic vinegar and toss to coat. Taste and adjust seasoning with salt and pepper.

Divide the quinoa, kale, roasted veg, walnuts between serving dishes. Divide the burrata and top each plate with some gooey burrata and fresh herb dressing. Enjoy!

Preheat oven to 220°C. Peel and cut beetroot into wedges. Cut carrot into thick rounds. Remove and discard stalks from kale and tear leaves into pieces. Place the beetroot and carrot on a baking tray and drizzle with oil, salt, pepper and thyme and oregano. Bake for 25 minutes, or until veg is tender.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups of water and stock concentrate. Bring to the boil then reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place the kale in a bowl and drizzle with olive oil and season with salt and pepper. Massage the oil into the kale leaves and place on a lined baking tray. With 10 minutes remaining on the beetroot and carrots cooking time, add walnuts to their baking tray and add kale to the oven, cooking for 10 minutes, until crisp on edges and slightly browned.

Pick parsley leaves, discarding the stem. In a jug, combine honey/lemon and parsley with 1-2 tablespoons of olive oil (to taste). Use a stick blender to puree the ingredients together. Taste and adjust seasoning with salt and pepper.

After removing the beetroot and carrot from the oven, drizzle over the balsamic vinegar and toss to coat. Taste and adjust seasoning with salt and pepper.

Divide the quinoa, kale, roasted veg, walnuts between serving dishes. Divide the burrata and top each plate with some gooey burrata and fresh herb dressing. Enjoy!

Preheat oven to 220°C. Peel and cut beetroot into wedges. Cut carrot into thick rounds. Remove and discard stalks from kale and tear leaves into pieces. Place the beetroot and carrot on a baking tray and drizzle with oil, salt, pepper and thyme and oregano. Bake for 25 minutes, or until veg is tender.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups of water and stock concentrate. Bring to the boil then reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place the kale in a bowl and drizzle with olive oil and season with salt and pepper. Massage the oil into the kale leaves and place on a lined baking tray. With 10 minutes remaining on the beetroot and carrots cooking time, add walnuts to their baking tray and add kale to the oven, cooking for 10 minutes, until crisp on edges and slightly browned.

Pick parsley leaves, discarding the stem. In a jug, combine honey/lemon and parsley with 1-2 tablespoons of olive oil (to taste). Use a stick blender to puree the ingredients together. Taste and adjust seasoning with salt and pepper.

After removing the beetroot and carrot from the oven, drizzle over the balsamic vinegar and toss to coat. Taste and adjust seasoning with salt and pepper.

Divide the quinoa, kale, roasted veg, walnuts between serving dishes. Divide the burrata and top each plate with some gooey burrata and fresh herb dressing. Enjoy!