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Balsamic Roasted Figs + Black Beans on Creamy Burrata
Black beans aren't just built for chilli con carne! They can be seriously CHIC. Roasted in the same tin as the figs, they soak up the sticky balsamic syrup and turn glossy, almost jammy, while still holding their shape and nuttiness against everything softening around them. That syrupy sweetness is exactly what a pool of cool, creamy, burrata needs to sit against. Ideal as a dinner party mezze or appetiser.
Ingredients
1 jar of Queen Black Beans, drained and rinsed
4 ripe figs
2 tbsp balsamic vinegar
2 tbsp olive oil, plus extra to serve
1 tbsp honey
300g (roughly 2 balls) of burrata, or vegan alternative
A small bunch of fresh mint and basil leaves (roughly 10g)
Fresh rocket, to serve (optional)
Sesame seeds, to serve*
Substitutions*sesame seeds: pumpkin or sunflower seeds
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Directions
Preheat the oven to 180°C.
Cut a cross in the top of each fig and gently squeeze to open. Put the figs in an ovenproof tray scatter over the black beans. Drizzle with the oil, vinegar, honey and season with salt and cracked black pepper. Roast for 15 minutes until the figs are tender. The juices should have released and a sweet, sticky dressing should have formed in the bottom of the tray.
Tear the burrata onto a serving plate and top with the roasted figs and beans and spoon over the dressing. Scatter over the fresh herbs, sesame seeds and finish with a drizzle of extra virgin olive oil.
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