Winter burrata honest greens style

The recipe is very simple but to make it in the shortest time possible, the ideal is to have prepared in advance the roasted vegetables and the romesco sauce.

Cut a zucchini, one or two purple onions and a handful of mushrooms in thick cubes. We put it in a baking tray and let it brown at 180* (about 20-30 min approx). IMPORTANT not to add salt until we take it out of the oven so that it does not release too much water. Take it out and let it rest

We prepare homemade romesco sauce, the recipe can be found in the app or on the internet. It has ingredients such as: tomatoes, garlic, hazelnuts, almonds, ñora, oil, vinegar and salt. Grind everything together according to the recipe instructions and let stand.

Now, let's assemble the "salad" dish. The order is not important, but to imitate the original recipe, the ideal is: 1) a handful of raw spinach on the plate. 2) two or three spoonfuls of the vegetables that we have previously baked, and have already rested at room temperature. 3) cut a piece of zucchini into zucchini shapes and spread on top. 4) we serve our burrata on top of all this. 5) we decorate with a few toasted pistachios on top. 6) serve the romesco sauce on one side. We can also put it in a pastry bag and serve it in a more original way.

If you take the opportunity to do batch cooking you can leave prepared the same day several tuppers with baked vegetables, romesco sauce and even zucchini already cut and then assemble it is a minutito! Perfect for quick and uncomplicated lunches or dinners!