About the Recipe
Warm, nutty, and layered with contrast. The lentils hold the base, radicchio brings a gentle bitterness, avocado softens it, and the burrata turns everything creamy. Brown butter pumpkin seeds add a deep, toasty finish.
Ingredients
1 cup (200 g) Puy lentils
1 small head radicchio, torn into pieces
1 avocado, sliced
1 ball (115 g) burrata
olive oil
salt
black pepper
brown butter pumpkin seeds
1/3 cup (50 g) pumpkin seeds
2 tbsp butter
a small handful parsley, chopped
salt
Preparation
cook the lentils
Bring a pot of salted water to a boil. Add the lentils and simmer for 18–20 minutes until tender but still holding their shape. Drain well
prepare the pumpkin seeds
Melt the butter in a small pan over medium heat. Let it foam and turn lightly golden, then add the pumpkin seeds and a pinch of salt. Cook for 2–3 minutes until the seeds are toasted and coated in the nutty butter. Stir in the parsley and remove from heat
assemble
In a large bowl, combine the warm lentils with a drizzle of olive oil, salt, and black pepper. Add the radicchio and avocado and toss gently
serve
Transfer to plates, place the burrata on top, and spoon over the warm pumpkin seeds with their brown butter. Serve immediately