Miso Beetroot and Avocado Salad with Burrata

Instructions

• Garlic Basil Oil

  • 1

    Bring a pot of water to boil. Add the basil leaves and blanch for a few seconds.

  • 2

    Immediately transfer to an ice bath. Once cool, drain the basil and dry well. This helps preserve its bright green colour.

  • 3

    In a blender, blend the olive oil, garlic and blanched basil leaves until smooth.

  • 4

    Leave overnight to infuse, then strain over a coffee filter. It will take a few hours to clarify the oil, leaving the garlic and basil behind and result in a bright green oil.

  • 5

    Store the clarified oil until ready to assemble.

• Garlic Chips

  • 1

    Thinly slice garlic. Rinse the garlic in water, then mix with salt and lemon juice. This will help reduce the bitterness of the garlic.

  • 2

    Heat oil in a pan over low heat, then add the garlic slices.

  • 3

    Cook until just beginning to colour, then remove and transfer to paper towels to drain. They will continue to cook for a while so they need to be removed earlier to prevent overcooking and becoming bitter.

  • 4

    Allow to cool and store in an airtight container.

• Roasted Beetroot Mixture

  • 1

    Preheat the oven to 200°C (400°F).

  • 2

    Scrub and trim the beetroot, then cut into small dice. Add miso, olive oil and salt and mix well, then transfer to a baking pan.

  • 3

    Roast for 15 minutes to caramelise the miso, then cover with aluminium foil and roast another 30 or so minutes or until the beetroot is tender. Allow to cool completely before storing.

• Dressing

  • 1

    Finely chop the shallots and cornichons.

  • 2

    In a bowl, whisk together mayonnaise, mustard, Worcestershire sauce, soy sauce, and lemon juice.

  • 3

    Stir in the chopped shallots and cornichons.

• To Finish

  • 1

    Dice the avocado. Keep them the same size as the beetroot for consistency.

  • 2

    Chop hazelnuts roughly.

  • 3

    In a large bowl, gently toss the roasted miso beetroot, diced avocado and capers. Drizzle with half of the garlic basil oil and all of the dressing, and toss to combine.

  • 4

    On each plate, place a portion of the beetroot and avocado salad. If you have a ring mould, it will help the dish look more attractive. Tear the burrata and arrange it on top. Garnish with garlic basil oil, chopped hazelnuts and garlic chips.