Ultimate Italian Inspired Burrata Salad

Meanwhile, halve the baby plum 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.