1 jap pumpkin, cut into wedges
4 tbsp butter
2 tbsp honey, plus extra to serve
1 tbsp brown sugar
½–1 tsp chilli flakes
Murray River Salt & cracked black pepper
2–3 balls burrata
Extra virgin olive oil
4 fresh sage leaves, chopped
½ cup roasted salted hazelnuts, roughly chopped
½ cup pomegranate arils
Fresh mozzarella is a great alternative to burrata and will still give the dish a beautiful creamy contrast to the warm, caramelised pumpkin.
You can roast the pumpkin ahead of time, then gently reheat it before serving. For the best texture, add the burrata, hazelnuts, pomegranate and final sprinkle of Murray River Salt just before serving.
89 in stock
35 in stock
17 in stock
89 in stock
35 in stock
17 in stock
