Burrata & Roasted Tomato Salad with Italian Chilli & Garlic Oil
Easy
20mins
Gluten Free
Burrata & Roasted Tomato Salad with Italian Chilli & Garlic Oil
Rated 4.5 stars by 2 users
Servings
4–5
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
- 500g cherry tomatoes medley
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
-
3 tbsp Gewürzhaus Italian Chilli & Garlic Oil
- 1 burrata (approx. 125g size)
- 100g rocket leaves
- 2 roasted capsicums, cut into strips
- 120g prosciutto, thinly sliced and torn into bite sized pieces
- 1 bunch basil leaves
- Crusty bread, to serve
Directions
- Preheat the oven to 180°C (fan-forced). Place the cherry tomatoes on an oven tray and coat with olive oil. Cook for 20 minutes or until slightly softened. Set aside to let them cool.
- To make the vinaigrette, combine balsamic glaze with the chilli oil in a small jar. Shake to combine.
- Carefully drain the water from the burrata.
- On a serving platter, arrange rocket, capsicum, prosciutto and tomatoes. Add the burrata, scatter with basil leaves and drizzle the vinaigrette over it.
Recipe Note
To make Gewürzhaus Italian Chilli & Garlic Oil heat 1 part spice blend with 4 parts olive oil in a saucepan until sizzling. Chilli Oil can be stored in a glass jar for up to one month. Find the full recipe here.
