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With creamy burrata, heritage tomatoes, fresh basil and warm garlic bread
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- Serves 6
- Preparation time 10 mins
- Cooking time 15 mninutes
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- 600g cooked Roast Rump Beef slices
- 2 x cloves garlic, crushed
- 100g salted butter
- 5g fresh parsley, chopped
- 1 250g ciabatta loaf
for the dressing - 70ml olive oil
- 15ml balsamic vinegar
- 1 tsp runny honey
- 1 tsp Dijon mustard
- sea salt and cracked black pepper
- 2 large avocados
- 100g rocket
- 10g basil leaves
- 250g pack baby heirloom tomatoes, sliced
- 1 red onion, thinly sliced
- 285g pack burrata
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- Preheat the oven to 200°C / fan 180°C / gas 6
- Mix the garlic, butter and parsley together
- Make 12 slices down the loaf, not cutting all the way to the bottom
- Spread the garlic butter into the cuts – bake in the oven for 15 mins until crisp
- Make the dressing – mix the olive oil with the balsamic vinegar, honey and mustard, season with salt and black pepper
- Halve the avocados, remove the stones, scoop out the flesh and slice.
- On a large plate mix the rocket, basil leaves, tomato, red onion and avocado
- Add the roast beef slices
- Drain the burrata and tear and add to the salad
- Cut the garlic bread into slices and serve with the salad and the balsamic dressing
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