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Burrata salad with dukkah
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200g pack baby courgettes, halved lengthways with the stems left on
1 Waitrose 1 Jack Hawkins tomato, halved and sliced
2 tbsp extra virgin olive oil
1 Waitrose 1 perfectly ripe avocado, sliced
200g tub Waitrose 1 burrata, drained
½ x 20g pack dill, fronds only
2 tsp Cooks’ Ingredients dukkah, plus more for dipping
1. Heat a griddle pan. Toss the courgettes with 1 tsp of the oil, plus some seasoning. Griddle for 2-3 minutes on each side until charred and softening.
2. Put the courgettes, tomato and avocado onto a large serving plate and season. Sit the cheese in the middle and scatter over the dill.
3. Sprinkle 1 tsp dukkah over the cheese, and the rest over the vegetables. Open out the burrata, then drizzle everything with the rest of the extra virgin oil. Serve with garlic bread.
Typical values per serving:
|Salt||0.7g using 200g Burrata|
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