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  • Recipe

    Eddie McDonald

    Beef, Burrata and Tomato Salad


    With creamy burrata, heritage tomatoes, fresh basil and warm garlic bread

    • Serves 6
    • Preparation time 10 mins
    • Cooking time 15 mninutes
  • Ingredients
    • 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
  • Method
    1. Preheat the oven to 200°C / fan 180°C / gas 6
    2. Mix the garlic, butter and parsley together
    3. Make 12 slices down the loaf, not cutting all the way to the bottom
    4. Spread the garlic butter into the cuts – bake in the oven for 15 mins until crisp
    5. Make the dressing – mix the olive oil with the balsamic vinegar, honey and mustard, season with salt and black pepper
    6. Halve the avocados, remove the stones, scoop out the flesh and slice.
    7. On a large plate mix the rocket, basil leaves, tomato, red onion and avocado
    8. Add the roast beef slices
    9. Drain the burrata and tear and add to the salad
    10. Cut the garlic bread into slices and serve with the salad and the balsamic dressing