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Burrata & Fava Bean Salad:

  • Fava or broad beans, frozen 300 g
  • Cherry tomatoes, sliced into half 200 g
  • Courgette, sliced 200 g
  • Salt 2 g
  • Black pepper, crushed 1 g
  • Extra virgin olive oil 145 ml
  • Cereal loaf bread, slice 10 pc
  • Fresh basil leave 100 g
  • Flat leaf parsley 50 g
  • Baby red radish, sliced thinly 100 g
  • Garlic, cloves 10 g
  • Black pepper, crushed 1 Pinch
  • Mix lettuce 200 g
  • Balsamic dressing 300 g
  • Burrata cheese 10 pc
  • Pine nuts, toasted 50 g
  1. Burrata & Fava Bean Salad:

    • Wash and dry all the vegetables needed in the recipe.
    • Blanch fava beans and peel.
    • Slice cherry tomatoes in half and keep on the side.
    • Slice courgette, season with salt, pepper and olive oil, grill on both sides, let it cool.
    • Brush bread with olive oil and grill on both sides.
    • Wash and trim the basil and parsley leaves.
    • Combine it with Knorr Chicken Powder or vegetable seasoning, garlic cloves and a pinch of crushed black pepper in a food processor.
    • Pulse to combine all the ingredients together while slowly drizzling in the olive oil.
    • Taste and adjust seasoning, then, lightly brush on one side of the toasted bread.
    • Combine cherry tomato, grilled courgette with balsamic dressing.
    • Arrange the ingredients on a chilled plate. Drizzle with basil oil.
    • Garnish with pine nuts and black pepper.