Fresh, vibrant and full of beautiful contrasting textures, this Charred Broccolini, Burrata & White Bean Salad celebrates simple seasonal ingredients with a gourmet twist.
Smoky, lightly charred broccolini meets creamy burrata, tender cannellini beans and crunchy toasted Australian macadamias, all brought together with a luscious Black Garlic Mustard Vinaigrette.
Our Noosa Black Garlic Mustard adds a delicious balance of gentle warmth, subtle acidity and rich umami, transforming an everyday salad into something truly special.
Perfect for relaxed summer lunches, elegant entertaining or as a beautiful accompaniment to grilled seafood.
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
For the Salad
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2 bunches broccolini, trimmed
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1 × 400 g tin cannellini beans, drained and rinsed
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2 balls fresh burrata, approximately 125 g each
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50 g Australian macadamia nuts, roughly chopped
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1 tbsp extra virgin olive oil
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1 tsp finely grated lemon zest
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½ cup fresh flat-leaf parsley leaves
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¼ cup fresh mint leaves
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½ tsp sea salt
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¼ tsp freshly ground black pepper
For the Black Garlic Mustard Vinaigrette
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3 tbsp Noosa Black Garlic Mustard
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3 tbsp extra virgin olive oil
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1 tbsp fresh lemon juice
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1 tsp honey
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1–2 tbsp water, to loosen
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Sea salt and freshly ground black pepper, to taste
Method
Step 1: Make the Black Garlic Mustard Vinaigrette
In a small bowl, whisk together the Noosa Black Garlic Mustard, extra virgin olive oil, fresh lemon juice and honey.
Gradually add the water, one tablespoon at a time, until the dressing reaches a smooth, creamy and pourable consistency.
Season with sea salt and freshly ground black pepper.
Step 2: Toast the Macadamias
Place the chopped macadamias in a dry frying pan over medium heat.
Toast for approximately 2–3 minutes, stirring regularly, until lightly golden and fragrant.
Transfer to a small bowl and set aside to cool.
Step 3: Char the Broccolini
Heat a chargrill pan or BBQ over medium-high heat.
Toss the broccolini with the olive oil, sea salt and freshly ground black pepper.
Grill for approximately 5–7 minutes, turning occasionally, until tender with beautifully charred edges.
Remove from the heat and set aside.
Step 4: Dress the White Beans
Place the drained cannellini beans in a medium bowl.
Add the finely grated lemon zest and approximately 2 tablespoons of the Black Garlic Mustard Vinaigrette.
Toss gently until the beans are lightly coated.
Step 5: Assemble the Salad
Arrange the dressed white beans across a large serving platter.
Layer the warm charred broccolini over the beans, allowing the vibrant green stems to create natural height and texture.
Gently tear the burrata into generous pieces and nestle among the vegetables, allowing the creamy centre to spill naturally across the salad.
Step 6: Finish and Serve
Drizzle the remaining Black Garlic Mustard Vinaigrette generously over the salad.
Scatter over the toasted macadamias, fresh parsley and mint leaves.
Finish with freshly ground black pepper and serve immediately.
Noosa Black Garlic Tip
For an even richer vinaigrette, replace one tablespoon of the extra virgin olive oil with Noosa Black Garlic Extra Virgin Olive Oil.
The dressing can be prepared up to three days ahead and refrigerated in an airtight jar. Shake well before serving and allow it to return to room temperature.
This salad is also delicious with grilled prawns, roasted chicken or warm crusty sourdough.
Why We Love This Recipe
Our Noosa Black Garlic Mustard creates a beautifully creamy vinaigrette without the need for mayonnaise or cream.
Its gentle mustard warmth and rich black garlic umami balance the luxurious creaminess of burrata, while the subtle acidity lifts the earthy white beans and smoky broccolini.
The addition of Australian macadamias gives this fresh, elegant salad a wonderful local touch.
Products Used:
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Noosa Black Garlic Mustard
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Noosa Black Garlic Extra Virgin Olive Oil, optional