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    Burrata salad with dukkah

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    Burrata salad with dukkah

    • Vegetarian     
    • Gluten free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    200g pack baby courgettes, halved lengthways with the stems left on
    1 Waitrose 1 Jack Hawkins tomato, halved and sliced 
    2 tbsp extra virgin olive oil
    1 Waitrose 1 perfectly ripe avocado, sliced 
    200g tub Waitrose 1 burrata, drained
    ½ x 20g pack dill, fronds only
    2 tsp Cooks’ Ingredients dukkah, plus more for dipping


    1. Heat a griddle pan. Toss the courgettes with 1 tsp of the oil, plus some seasoning. Griddle for 2-3 minutes on each side until charred and softening.

    2. Put the courgettes, tomato and avocado onto a large serving plate and season. Sit the cheese in the middle and scatter over the dill. 

    3. Sprinkle 1 tsp dukkah over the cheese, and the rest over the vegetables. Open out the burrata, then drizzle everything with the rest of the extra virgin oil. Serve with garlic bread.


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