Brown butter pumpkin salad with pomegranate and burrata

Method

1. Heat the oven to 180°C fan/gas 6. Melt the butter in a large frying pan over a low-medium heat then add the pumpkin and cook in the foaming butter, turning until nicely caramelised on all sides (about 10 minutes). Take your time and keep the heat relatively low as you don’t want to burn the butter before the pumpkin is coloured.
2. Drain off and reserve the butter (which should be nicely browned) in a bowl and set aside. Transfer the pumpkin to an oven tray with the hazelnuts and roast for 5 minutes or until soft but still holding its shape and the hazelnuts are lightly toasted.
3. Whisk the vinegar into the reserved butter, then add in the pomegranate seeds, maple syrup and sultanas. When the pumpkin and nuts are ready, transfer to a bowl and dress with two thirds of the dressing. Add in the spinach at the last minute then transfer to a platter (or serving plates) and top with the buratta, hazelnuts and remaining dressing. Finish by sprinkling a pinch of zingy sumac over the buratta.>
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