Olive Magazine, February 2018

  • Burrata with savoury granola

    Burrata with savoury granola (page 10)

    from Olive Magazine, February 2018 Olive Magazine, February 2018

    • Categories: Quick / easy; Main course; Cooking for 1 or 2; Vegetarian
    • Ingredients: burrata cheese; lemons; rocket; balsamic vinegar; jumbo oats; pumpkin seeds; blanched hazelnuts; sesame seeds; cumin seeds; coriander seeds; smoked paprika; dried chilli flakes; honey; soy sauce; egg whites
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  • Burrata with savoury granola

    • VineTomato on September 18, 2018

      A straightforward dish to prepare, and delicious. I'll be making the savoury granola again, and experimenting with different flavour combinations. I like that the crunch comes from egg white rather than oil - keeping the calories low(er). I turned this into a main course dinner by serving with roasted carrots and grapes.

  • Crispy pomegranate flower sprouts

    • lorloff on April 09, 2026

      This was simple and delicious. It worked very well with much less oil and we used about a third of the pomegranate molasses and used Aleppo peppers. This was simple, delicious, and worth repeating. For the flower sprouts, we used Kalettes from the farmers market.

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  • Published Feb 01 2018
  • Format Magazine
  • Page Count 115
  • Language English
  • Countries United Kingdom

Publishers Text

olive is the stylish monthly food magazine packed with great-value recipes, restaurants and food-inspired travel.

Every issue features easy recipes that have been triple-tested so they work for you first time. Find out how to cook a whole week's suppers, create quick after work meals and great value weekend cooking ideas. Plus nationwide restaurant recommendations including pro vs punter, in which we invite readers to review the latest opening. Our travel pages feature affordable trips to foodies destinations and recipes from around the world to try at home.