Ultimate Burrata Naanizza and Herby Potatoes
with Marinara Sauce, Tenderstem® Broccoli and Pesto Drizzle
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.
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)
150 grams
Tenderstem Broccoli
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
120 grams
Marinara Sauce
32 grams
Fresh Pesto
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil
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.
Halve any thick broccoli stems lengthways.
When the potatoes have 15 mins left, pop your broccoli 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 broccoli 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 broccoli is slightly 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 broccoli 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).
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 alongside.
Enjoy!
