
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
2 slice(s)
Serrano Ham
125 grams
Burrata
(Contains: Milk)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
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) Meanwhile, tear the Serrano ham into small pieces.
b) Drain the burrata.
c) Place the rocket in your serving dish.
a) When you're ready to serve, 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.