Ultimate Italian Inspired Burrata Salad
with Cheesy Croutons and Pine Nuts
Looking for a taste of everyday luxury? This Ultimate Italian Inspired Burrata Salad 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
1 unit(s)
Baking Potato
1 sachet(s)
Mixed Herbs
190 grams
Premium Tomato Mix
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
125 grams
Burrata
(Contains Milk)
15 grams
Pine Nuts
32 grams
Pesto
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
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 potato into 3cm chunks (no need to peel).
Pop 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 for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, halve the tomatoes. Tear the ciabatta into roughly 2cm chunks. Drain the burrata.
Heat a small frying pan on medium heat (no oil).
Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a small bowl and set aside.
In a large bowl, combine the pesto and olive oil (see pantry for amount). Set your dressing aside.
Pop the ciabatta onto another medium baking tray in a single layer. Drizzle with oil, season with salt and pepper, sprinkle over the hard Italian style cheese, then toss to coat.
Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.
Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.
When everything's ready, add the smashed potatoes, cheesy croutons, tomatoes and rocket to the bowl of pesto dressing. Toss to coat.
Season with salt and pepper.
Share your ultimate Italian inspired salad between your bowls. Tear the burrata in half and place on top.
Sprinkle over the toasted pine nuts and drizzle over the balsamic glaze to finish.
Enjoy!
