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Ultimate Italian Inspired Burrata Salad
Ultimate Italian Inspired Burrata Salad

Ultimate Italian Inspired Burrata Salad

with Cheesy Croutons and Pine Nuts

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Our Ultimate Italian Inspired Burrata Salad is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
Veggie
Allergens:
Hvede
•Gerste
•Gluten
•Milk
•Egg
•Schwefeldioxide und Sulfite

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.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Baking Potato

1 sachet(s)

Mixed Herbs

190 grams

Baby Plum Tomatoes

1 unit(s)

Ciabatta

125 grams

Burrata

15 grams

Pine Nuts

32 grams

Pesto

20 grams

Grated Hard Italian Style Cheese

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information

Energy (kJ)2978 kJ
Energy (kcal)712 kcal
Fat38.7 g
of which saturates14.3 g
Carbohydrate60 g
of which sugars10.3 g
Dietary Fibre6.1 g
Protein19.4 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Pan

Instructions

Roast the Potatoes
1

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.

Prep Time
2

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.

Bake your Croutons
3

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.

Get Smashing
4

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.

Dress the Salad
5

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.

Serve Up
6

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.

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