The sad news regarding ingredient availability near my home is that the new huge supermarket that opened with an amazing array of cheeses has downsized that section to about 1/4 its original size. So cheeses like burrata – I was so excited when they originally stocked it – are no longer part of their inventory. This means it became a luxury item once again and I have to travel into the city if I need it. I adore burrata as a replacement for eggs in dishes where the eggs would be nestled into a base or served on top of, say, a salad.
I cannot complain too much, though. There is an extraordinary range of Asian, SE Asian and Middle Eastern ingredients available in this area, including hot Middle Eastern flatbread straight from the oven. I am blessed!
This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time. It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. The leeks and spinach can be made a day ahead and kept in the fridge, ready for the burrata and feta.
After a trip to Adelaide’s Central Market and a fresh stock of burrata, I went back to Ottolenghi’s Simple to make his brunch dish of Leeks, Spinach and Za’atar. It is divine – you should try it. I made the usual adjustments, which I share below, but the link will take you to the original recipe.
Browse all of our Leek recipes and all of our Burrata dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Early Winter recipes.