Entertaining Italian

Burrata with coriander relish and charred roti

Name: Burrata with coriander relish and charred roti recipe
Yield: 4
Cuisine: /indian, /italian
Ingredients: 4 store-bought frozen roti (from Asian grocers); 4 burrata; Extra virgin olive oil, to drizzle; 1 bunch coriander, washed, roots, stems and leaves roughly chopped; 60ml olive oil; 2 garlic cloves; 20.00 ml pine nuts; 20.00 ml lemon juice

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P104 Burrata with coriander, relish and charred roti

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by Adam D'Sylva

Chef

May 30, 2023

If anyone was destined to become a chef, it’s Adam D’Sylva. Growing up in an Indian-Italian family, he was surrounded by amazing food from birth. "This burrata with coriander relish and charred roti is a true representation of my heritage," he says.

4 store-bought frozen roti (from Asian grocers)
4 burrata
Extra virgin olive oil, to drizzle

Coriander relish

1 bunch coriander, washed, roots, stems and leaves roughly chopped
1/4 cup (60ml) extra virgin olive oil
2 garlic cloves
1 tbs pine nuts
1 tbs lemon juice

Method

1.

For the coriander relish, place coriander, oil, garlic and pine nuts in a food processor and whiz until almost smooth, pausing to scrape down the side of the bowl as required. Be careful not to whiz for too long – you want the relish to be combined, but not too fine. Stir in lemon juice and season with salt flakes and freshly ground black pepper. Set aside.
2.

Heat a chargrill pan over high heat. Chargrill roti for 10-20 seconds on each side or until warmed through and crisp.
3.

Divide burrata among plates. Spoon over coriander relish, season with freshly ground black pepper and drizzle with olive oil. Serve with roti alongside.