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Squash carpaccio with burrata
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 393
  • Fat about 31g
  • Carbohydrates about 19g
  • Protein about 12g
This is needed
This is needed for 4 people
  • 1 dl water
  • 1 dl white wine vinegar
  • 1 red chilli, deseeded, cut into rings
  • 2 tbsp olive oil
  • 1 tsp ginger, finely grated
  • 0.25 tsp salt
  • 300 g squash (e.g. butternut), cut into approx. 3 mm slices
  • 0.5 tsp ground coriander seeds
  • 1 tbsp sugar
To serve
  • 2 burrata (150 g each)
  • 0.25 tsp sea salt
  • a little pepper
  • 140 g pomegranate seeds
  • 40 g hazelnuts, coarsely chopped
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And that's how it's done
And that's how it's done
Bring the water to the boil in a wide pan along with all the other ingredients up to and including the salt. Add the squash, cover and simmer over a low heat for approx. 5 mins. Remove the pan from the heat and leave the squash to cool in the stock.
To serve
Plate up the squash, halve the burrata, place on top, drizzle with a little stock, season. Garnish with the pomegranate seeds and hazelnuts.