Grilled Pointed Pepper with Burrata By Come Chef This

2-4 persons | Vegetables | Vegetarian | Appetizer

Prep time

This recipe is made in collaboration with Come Chef This

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 220-240 °C. For this recipe you are working with direct heat. Then place the grate in the Kamado.

Cook time

• Grill the pointed peppers over direct heat until nicely charred all over.
   
• Place them in a bowl and cover. Leave to steam for 10 minutes until soft.
   
• Peel off the charred skin and remove the seed pods.
   
• Place the peppers on a serving plate and tear the burrata generously over them.
   
• Finish with the pistachios, hot honey and balsamic. Season with pepper and salt.
   
• Serve immediately with a piece of bread to mop up all the juices.