Roasted radish, burrata and pink pepper

This is an absolute win for spring/early summer, it looks great, has 3 main ingredients and packs a punch. Get the radishes done ahead of time and just plate to serve. This will pair perfectly with Mirabeau Etoile, they match each other’s elegance. The perfect balance of acidity and fat, cheers to that!

Ben James, Domaine Mirabeau Chef


  • 1 burrata
  • 1 bunch of radishes
  • Salt & pepper
  • Small handful of parsley
  • Lemon juice


Cut the radishes into different shapes but roughly similar size, drizzle with olive oil and roast on 180°C for about 20 minutes or until the are a bit shrivelled. Finish with salt, pepper, crushed pink peppercorns parsley and a squeeze of lemon. To plate, arrange how you wish and garnish with pink pepper and a small pinch of rock salt.

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