Ultimate Burrata Naanizza and Herby Potatoes
with Marinara Sauce, Asparagus, Pesto Drizzle and Pea shoot Salad
Looking for a taste of everyday luxury? This Ultimate Burrata Naanizza and Herby Potatoes is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.
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
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
30 grams
Mature Cheddar Cheese
(Contains Milk)
125 grams
Burrata
(Contains Milk)
100 grams
Asparagus
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
120 grams
Marinara Sauce
32 grams
Pesto
(Contains Milk)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
40 grams
Pea Shoots
Not included in your delivery
2 tbsp
Olive Oil
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, grate the cheese. Drain the burrata.
Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.
When the potatoes have 15 mins left, pop your asparagus onto the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. Return to the oven for 3-4 mins.
The asparagus will finish cooking later on the naanizzas.
In the meantime, pop the naans onto a baking tray.
Divide the marinara sauce between them and spread with the back of a spoon, leaving a 1cm border. Sprinkle over the cheese.
Once the asparagus are slighly tender, remove them from the oven and arrange over the naans. Season with salt and pepper.
Bake on the top shelf until the cheese is melted and the asparagus are tender, 8-10 mins.
While everything's in the oven, in a small bowl, combine the pesto and olive oil (see pantry for amount).
In a large bowl, combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Just before everything's ready, add the peashoots to the cider vinegar dressing and toss together.
Transfer the naanizzas to your plates, halve the burrata and place one half on the centre of each.
Drizzle over the pesto and serve with your herby potatoes and peashoot salad alongside.
Enjoy!
