Burrata and Honeyed Chorizo Side Salad
Sharing Dish | with Crispy Croutons, Balsamic Glaze and Rocket
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.
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)
90 grams
Diced Chorizo
1 ball(s)
Mozzarella
(Contains Milk)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Honey
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) In the meantime, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the diced chorizo and fry until it starts to brown, 3-4 mins, then add the honey (see pantry for amount) and fry, stirring, until the chorizo is coated and sticky.
c) While the chorizo fries, drain the burrata.
a) When you're ready to serve, place the rocket in your serving dish.
b) Stir the baked croutons through the rocket, then scatter over the honeyed chorizo.
c) Place the burrata in the centre of the salad.
d) Drizzle the balsamic glaze over the salad to finish.
