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Mozzarella & avocado salad
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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.
Typical values per serving:
per serving, using the burrata cheese
This recipe was first published in May 2016.