Indulge in this vibrant and ridiculously easy salad! Creamy burrata meets sweet roasted tomatoes, rich avocado, and salty anchovies, all topped with crunchy almonds. A burst of flavour and healthy fats in every bite!
chopped
such as basil or chives, chopped
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Halve the cherry tomatoes and place them on a baking tray. Drizzle with 1 tablespoon of extra virgin olive oil, sprinkle with salt and oregano, then toss to coat. Roast for 20 minutes until soft and slightly caramelised.
While the tomatoes are roasting, halve the avocado, remove the stone, peel, and slice thinly.
On a serving plate, spread the burrata or cottage cheese evenly as a base.
Once roasted, spoon the warm tomatoes over the burrata. Arrange the avocado slices and anchovy fillets on top of the tomatoes.
Sprinkle the chopped toasted almonds and fresh herbs over the salad. Season with a pinch of black pepper and an additional drizzle of extra virgin olive oil.
For an extra layer of flavour, try marinating the cherry tomatoes with a crushed garlic clove before roasting.
If you don't have burrata, fresh mozzarella or even a good quality ricotta can be used as a substitute.
Add a squeeze of fresh lemon juice over the avocado to prevent browning and add a zesty kick.