Crispy Kalettes with Miso-Dressing and Burrata by Tanerxaydin

Ingredients

• 1 lb (450g) kalettes (flower sprouts)
• 1 tbsp olive oil
• 1 (8 oz/225g) ball burrata
• 3 tbsp toasted pine nuts, divided
• 2 tbsp garlic-infused oil
• 2 tbsp light miso paste
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp rice vinegar
• 1 tsp honey or brown sugar
• 1/2 lemon, juiced
• 1/2 lime, juiced (optional)
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 160°C (320°F). Gently rinse the kalettes under cold water, removing any dirt. Trim the root ends slightly and halve any larger kalettes for even cooking.
2. Place the prepped kalettes on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 5–6 minutes until they are slightly crisp and tender.
3. While the kalettes roast, prepare the dressing. In a medium bowl, whisk together the soy sauce, sake, honey or brown sugar, rice vinegar, and miso paste until smooth. Slowly drizzle in the 2 tbsp garlic-infused oil while continuously whisking to create a creamy emulsion.
4. Once the kalettes are roasted, transfer them to a large bowl. Add 2 tbsp of the miso dressing and 2 tbsp of the toasted pine nuts, then toss gently to coat
5. Arrange the dressed kalettes on a serving plate. Tear the burrata into chunks and place them artfully around the vegetables. Drizzle more of the miso dressing on top, scatter the remaining 1 tbsp toasted pine nuts, and finish with freshly ground pepper. Add a squeeze of lemon or lime juice for brightness just before serving.