The perfect summer dish that is o' so refreshing and pairs perfectly with our Excalibur Adelaide Hills Sauvignon Blanc, check out tips and tricks and more on Another Food Blogger's website - https://www.anotherfoodblogger.com/

Burrata & Parma Ham Salad

Serves 4ppl

Prep = 10/15mins

Ingredients

1-2 pieces burrata

8 slices Parma ham

100g peas – defrosted

Herbs – parsley, mint, dill, chives (I used parsley & dill)

150g rocket

Dressing

1 tbsp lemon juice

1 lemon – zested

½ tsp honey

4 tbsp olive oil

Salt & pepper

Pickled Fennel

1 fennel

125ml distilled vinegar

125ml water

1 tsp salt

1 tsp sugar

Method

Pickled Fennel

1. Remove the green stalks and root, slice the fennel finely (using a mandolin if you have one).

2. Mix water, vinegar, salt and sugar together and place the fennel in the jar/container. Cover and allow to pickled for minimum 15mins and you are ready to go!

Dressing

1. Mix all ingredients together in a mixing bowl or shake in a jar

Salad

1. Layer the salad by adding torn burrata, slices of parma ham, peas, rocket and pickled fennel to a bowl

2. Drizzle with dressing and finish with salt & pepper

3. Serve with crusty bread and/or grilled chicken!

Essential Tools

• Chef knives
• Chopping board
• Mandolin
• Mixing bowl
• Pickling jar/container
• Weighing/measuring utensils

Tips/Tricks

• You can make the dressing and pickled fennel in advance so all you need to do is layer the salad if serving for a party
• Substitute mozzarella, bocconcini or even goats cheese if burrata isn’t available
• Crispy bacon is a good substitute to Parma ham