Roast Veg, Burrata, Crispy Onions & Pomegranate Molasses Dressing

This is one of those recipes that looks as gorgeous as it tastes. Full of bright colours, sweet and tangy flavours, and satisfying textures, it’s a total showstopper — perfect for an Easter table, dinner party, or just a joyful midweek dinner.

Soft, creamy burrata pairs beautifully with roasted carrots, purple sprouting broccoli, crispy kale, and crunchy fried onions. Finished with a pomegranate molasses dressing that ties it all together with sweet-sharp depth.

Serves: 2 as a main, or 3 as a side
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

Veg & toppings

• 300g carrots, cut into 1cm thick pieces

• 180g purple sprouting broccoli spears

• 80g kale leaves, stalks removed

• 3 tbsp olive oil

• 1 burrata, cut in half

• 3 tbsp sesame seeds, toasted (toast in a hot dry pan for 3–4 mins)

• Salt & pepper

• Squeeze of lemon juice

• 1 large onion, thinly sliced

• 500ml sunflower oil (for frying)

For the dressing

• 2 tbsp pomegranate molasses

• 2 tbsp sherry vinegar

• 2 tbsp olive oil

• 1 tsp maple syrup

• Pinch of salt & pepper

Method

1. Roast the veg
Preheat oven to 190°C (fan). Toss carrots with 2 tbsp olive oil, salt, and pepper. Spread on a tray and roast for 25 minutes until golden but still with a bit of bite.
Add kale with 1 tbsp olive oil, toss to coat, and roast for a further 3–4 minutes until just wilted. Remove from oven, squeeze over a little lemon juice, and gently squish the kale with tongs to soften it further.

2. Blanch the broccoli
Blanch broccoli spears in boiling salted water for 1 minute, then drain and quickly rinse under cold water to stop the cooking.

3. Make the dressing
Mix together the pomegranate molasses, sherry vinegar, olive oil, maple syrup, salt, and pepper. Taste and adjust seasoning.

4. Prepare the crispy onions
Heat sunflower oil in a medium saucepan over medium-high heat. Test with a small piece of onion — when it sizzles, it’s ready. Fry onion slices in batches until golden, then drain on kitchen paper to crisp up. (Alternatively, use good-quality shop-bought crispy onions to save time.)

5. Finish the burrata
Dip the cut sides of burrata into the toasted sesame seeds until fully coated.

6. Assemble
Toss half the dressing with the roasted veg and broccoli. Arrange on a large serving platter. Top with crispy onions and burrata halves. Drizzle over the remaining dressing and finish with a final season of salt and pepper.