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Courgette & burrata panzanella
A flavourful, colourful warm courgette salad, with a creamy texture from the burrata and a crunch from the croutons. All served up in 30 minutes
Serves4
CourseLunch
Prepare30 mins
Cook10 mins
Total time40 mins
½ x 1 pack half ciabattas
2 tbsp olive oil
250g LoveLife Quick Cook Italian Spelt
500g courgettes
200g can green olives stuffed with pimiento purée, drained
½ x 230g jar Fragata Peppers Pimiento Piquillo, drained and finely sliced
60g watercress, spinach & rocket salad
285g pack No.1 Burrata, drained
For the dressing
2 tsp maple syrup
5½ tbsp extra virgin olive oil
1 unwaxed lemon, zest and juice
1 clove garlic, finely chopped or grated
2 tsp Lee Kum Kee Chiu Chow Chilli Oil, to taste
Preheat the oven to 200ºC, gas mark 6 and line a baking tray with baking parchment. Tear the ciabatta into bitesized pieces and scatter over the tray. Drizzle with the olive oil and season. Bake for 10 minutes, or until golden and crisp.
Meanwhile, cook the spelt according to pack instructions, then rinse in a sieve until cold and leave to fully drain. Slice the courgettes finely, using a mandolin if possible.
Put the courgettes into a large bowl with the olives and peppers. Stir through the salad leaves and drained spelt. Whisk together the dressing ingredients in a small bowl, add to the salad and mix thoroughly to combine. Season. To serve, mound the salad on a large platter, tear over the burrata and sprinkle with the crunchy ciabatta.
