Aubergine and burrata salad

Name: Aubergine and burrata salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 Waitrose Aubergines, cut into 1.5cm-thick rounds; 4 tbsp Cooks’ Ingredients Basil Infused Olive Oil; 1 tbsp Cooks’ Ingredients Zaatar; 150 g No.1 Italian Burrata; 2 mixed Romano peppers, deseeded and cut into 2cm-thick strips; 1 tbsp sherry vinegar; ½ tsp clear honey; 1½ clove/s garlic, finely grated; 80 g pack pea shoots; 1 small handful fresh basil leaves, shredded; Crusty bread, to serve (optional)

Grill the vegetables up to 12 hours in advance and you can throw this colourful summer salad together in minutes.

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Low saltHigh in vitamin CSource of protein2 of your 5 a day

Serves4
CourseSide
Prepare10 mins
Cook15 mins
Total time25 mins

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2 Waitrose Aubergines, cut into 1.5cm-thick rounds
4 tbsp Cooks’ Ingredients Basil Infused Olive Oil
1 tbsp Cooks’ Ingredients Zaatar
150g No.1 Italian Burrata
2 mixed Romano peppers, deseeded and cut into 2cm-thick strips
1 tbsp sherry vinegar
½ tsp clear honey
1½ clove/s garlic, finely grated
½ x 80g pack pea shoots
1 small handful fresh basil leaves, shredded
Crusty bread, to serve (optional)

Preheat the grill to its highest temperature and line a large baking tray with foil. Arrange the aubergine slices in a single layer on one side of the tray. Measure the oil into a bowl and use a little to lightly brush the tops of the aubergines, then sprinkle over half of the zaatar; season. Grill for 6 minutes. Meanwhile, take the burrata out of the fridge and leave at room temperature.
Turn the aubergine slices, lightly brushing again with the oil and sprinkling with the remaining zaatar. Arrange the peppers on the other side of the tray and drizzle with a little more of the oil, stirring to make sure they’re coated. Season everything and grill for a further 6-8 minutes until the aubergines and peppers are golden and charred in places.
Meanwhile, whisk the remaining oil with the sherry vinegar, honey and garlic; season. Arrange the pea shoots, grilled vegetables and burrata on a serving plate, then drizzle over the dressing. Scatter with the shredded basil and serve immediately, with crusty bread, if liked.