Grilled Asparagus And Burrata Salad
In need of a side dish at your summer BBQ and sick of the expected coleslaw? Try our incredible asparagus burrata salad! Inspired by a recent trip of Barry's to the beach it's packed with delicious ciabatta and parma ham. This salad is definitely a crowd pleaser so whack it out if you need to impress your Nan.
- 400 g asparagus
- 1 tbsp vegetable oil
- 1 lemon
- 1 small ciabatta loaf
- 50 g rocket leaves
- 5 rashers parma ham
- 2 tbsp almond flakes, toasted
- 1 large ball burrata (or mozzarella)
- 1 tbsp extra virgin olive oil
Preheat The Barbecue
Preheat the barbecue (or a griddle pan). Get it really hot!
Grill The Asparagus
Toss three quarters of the asparagus with the vegetable oil and season with salt and pepper.
Place them onto the grill over a high heat and cook until they begin to blacken, then turn and repeat a few times until slightly charred all over.
Remove them from the grill and squeeze over the juice of half of the lemon (save the other half).
Slice the asparagus into 4 or 5 batons depending on the length and throw them into a mixing bowl.
Prepare Other Ingredients
Slice the ciabatta open lengthways and place in over a medium hot heat for a few minutes until charred.
Slice into cubes and add them to the bowl with the asparagus. Leave to cool while you take the remaining quarter of asparagus and peel it into ribbons. Throw that into the bowl with the rocket.
Toss everything with a little extra salt and pepper, then lay it over a platter.
Assemble And Serve
Tear up the burrata and arrange it over the salad, then arrange the parma ham around the cheese.
Scatter over the almond flakes and drizzle over the extra virgin olive oil.
Finish with another squeeze of lemon juice and serve straight away.
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