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Courgette, Salami and Burrata Salad with Focaccia

By OcadoLife
Salty cured meats, creamy soft cheese, grassy courgette and basil all work together in perfect harmony in this light summery salad. Once you’ve made your honey lemon dressing, it’s time to get grating the courgette.…
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Time and servings

Total time
Servings
Cooking time

Ingredients

11 total
  • 2 small courgettes, salad
  • 1 small bunch of mint, leaves picked and shredde
  • 3 tbsp of mixed seeds
  • 4 slices of focaccia or ciabatta
  • 90 g of milano salami
  • 1 small bunch of basil, leaves picked
  • 200 g of burrata, drained
  • 5 tbsp of extra virgin olive oil
  • 1 lemon, zest and juice
  • 1 garlic clove, grated
  • 1 tsp of honey

Method

6 steps

  1. Step 1

    Make the dressing by combining the oil, lemon, garlic and honey with some seasoning to taste and set aside.

  2. Step 2

    In a large bowl, mix the grated courgettes with salt, pepper and the shredded mint. Then stir through the dressing, saving some to drizzle over at the end.

  3. Step 3

    In a dry non-stick frying pan, toast the seeds for 1-2 mins and set aside.

  4. Step 4

    Bring a griddle pan to a high heat and griddle the focaccia or ciabatta slices, turning once so each side has nice charred marks. If you don’t have a griddle pan you can just lightly toast it instead.

  5. Step 5

    Plate up the courgette and the bread with some slices of salami on top, followed by the basil leaves. Gently break into the burrata and place onto the courgette – it’s very creamy so it will ooze liquid.

  6. Step 6

    Drizzle over the rest of the reserved dressing and the toasted seeds. Eat at once.