Mozzarella & avocado salad

Name: Mozzarella & avocado salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 6 cherry tomatoes on the vine; 1 garlic clove, chopped; 4 tsp extra virgin olive oil; 200 g 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

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Vegetarian

Serves2
CourseSide
Prepare5 mins
Cook15 mins
Total time20 mins

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2 6 cherry tomatoes on the vine
1 garlic clove, 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

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.
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 when made using specific products in recipe