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    Mozzarella & avocado salad

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    2 x 6 cherry tomatoes on the vine
    1 clove garlic, chopped
    4 tsp extra virgin olive oil
    200g Waitrose Burrata cheese (vegetarian) or Garofalo Buffalo’s Mozzarella (not vegetarian), drained and sliced
    1 Perfectly Ripe Avocado, peeled, stoned and sliced
    10 large fresh basil leaves, torn
    2 tsp balsamic vinegar


    1. Preheat the oven to 220°C, gas mark 7. Place the tomatoes in a small roasting tin. Scatter with the garlic, olive oil and seasoning. Bake for 15 minutes until the tomato skins are bursting.

    2. Meanwhile, share the cheese slices between 2 serving plates. Spoon the hot tomatoes and their juice over the slices. Place the avocado pieces next to the cheese, then scatter with the torn basil leaves and a drizzle of the balsamic vinegar. Serve with ciabatta to mop up the juices.

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