Courgette & burrata panzanella

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

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  • Serves4
  • CourseLunch
  • Prepare30 mins
  • Cook10 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • ½ 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 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
  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


3,050kJ/ 731kcals



Saturated Fat












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