Burrata Salad, Veg Thai Curry And Baked Yogurt

Ingredients

• Burrata Salad
• 1 piece of burrata cheese
• 8-10 orange segments, peeled and halved
• 8-10 fresh strawberries, hulled and quartered
• Assorted lettuce leaves as required
• 2 tablespoons olive oil
• Crushed black peppercorns to taste
• Salt to taste
• 1 tablespoon balsamic vinegar
• Veg Thai Curry
• 6-8 pea brinjals
• 8-10 medium sized broccoli florets
• 1 large carrot, peeled and cut into batons
• 1 medium green zucchini, cut into batons
• 1 medium yellow zucchini, cut into batons
• Button mushrooms, quartered
• 2 tablespoons olive oil
• 2 tablespoons Thai green curry paste
• 1 lemongrass stalk
• 1 inch galangal
• 3 bird eye chillies
• 2-3 kaffir lime leaves
• 1 cup jasmine rice
• Salt to taste
• ½ cup coconut milk
• 2-3 fresh basil leaves
• Baked Yogurt
• ½ cup condensed milk
• ½ cup yogurt
• ½ cup fresh cream

Method

1. Preheat oven to 180° C.
2. To make baked yogurt, take condensed milk in a bowl, add yogurt and fresh cream and whisk well.
3. Pour the mixture into individual ramekins and cover with aluminium foil. Arrange on a baking tray, pour some water in the tray, keep the tray in the preheated oven and bake for 8-10 minutes. Allow to cool completely. Refrigerate for 2-3 hours.
4. To make Thai curry, heat olive oil in a non-stick pan, add Thai green curry paste. Pound lemongrass and add to the pan. Slice galangal and add to the pan and mix.
5. Remove the stems of bird eye chillies and add to the pan and mix.
6. Add pea brinjals and kaffir lime leaves to the pan and mix. Add 2-3 cups water, mix and allow to boil.
7. Heat a steamer, arrange broccoli pieces, carrot, green and yellow zucchini upper perforated part.
8. Add jasmine rice to the lower part of the steamer, add 2 cups water and salt. Keep the upper part with the vegetables over the rice, cover with the lid and cook for 15-20 minutes.
9. Arrange lettuce leaves on a serving plate. Arrange orange segments and strawberries on top. Place burrata cheese in the centre.
10. To make dressing, take olive oil in a glass jar, add crushed black peppercorns, salt and balsamic vinegar. Close the lid and shake well.
11. Discard the whole lemongrass, chillies, galangal and kaffir lime leaves from the curry and add steamed vegetables.
12. Add salt to the curry and cook for 3-4 minutes. Add coconut milk and mix well. Tear basil leaves and add to the curry.
13. Cut open the burrata cheese and drizzle prepared dressing over the cheese and the rest of the salad.
14. Transfer the Thai curry into one serving bowl, the rice into another bowl and serve with the burrata salad. Take the baked yogurt out of the refrigerator and serve.