Antipasti Style Burrata & Serrano Ham Salad
with Crispy Croutons, Balsamic Glaze and Rocket | Perfect for sharing
This salad bring together classic flavours of an antipasti sharing board. Peppery rocket, homemade ciabatta croutons and rich Serrano ham, topped with creamy burrata and balsamic glaze for a true taste of summer.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
2 slice(s)
Serrano Ham
125 grams
Burrata
(Contains Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
c) Once the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) Tear the Serrano ham into small pieces.
b) Drain the burrata.
c) Place the rocket into your serving dish.
a) Stir the baked croutons through the rocket, then arrange the Serrano pieces on top of the salad.
b) Place the burrata in the centre.
c) Drizzle the balsamic glaze over the salad to finish.
