Winter Burrata Salad

1. 1

   Preheat your oven to 190 degrees Celsius

2. 2

   Prepare both the beetroot and aubergine - using a peeler works just as well as a mandolin

3. 3

   Keeping both the aubergine and beetroot separate, lightly drizzle over the rapeseed oil adding in a sprinkle of salt flakes

4. 4

   Next lay out each piece so they don't overlap on a parchment paper or on a nonstick baking tray

5. 5

   Allow to cook for five to seven minutes, then turn each slice over. Cook until crisp and golden but be aware that the beetroot can easily burn so keep a close eye on it once you've flipped it over

6. 6

   Heat a generous glug of oil in a large frying pan and add in the finely sliced courgette along with salt and pepper. Cook over a high heat until the courgette begins to turn golden

7. 7

   Add in the garlic and allow to cook for a further minute or two. Finish with a sprinkle of chopped parsley

8. 8

   Combine the burrata on a serving platter with the fried courgette and add in the crisp aubergine and beetroot slices. Add a little extra parsley and another turn of black pepper just for good measure.

9. 9

   Slice the sourdough and brush with oil. Allow your griddle pan to heat up until it begins to smoke then place the sourdough slices on it. Toast for a minute or two then flip the slices over

* Per serving · 4 servings · Values may vary.

No additional tips available.