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£1.08 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6 and line a baking tray with baking parchment. Tear the ciabatta into bitesized pieces and scatter over the tray. Drizzle with the olive oil and season. Bake for 10 minutes, or until golden and crisp.
Meanwhile, cook the spelt according to pack instructions, then rinse in a sieve until cold and leave to fully drain. Slice the courgettes finely, using a mandolin if possible.
Put the courgettes into a large bowl with the olives and peppers. Stir through the salad leaves and drained spelt. Whisk together the dressing ingredients in a small bowl, add to the salad and mix thoroughly to combine. Season. To serve, mound the salad on a large platter, tear over the burrata and sprinkle with the crunchy ciabatta.
Typical values per serving when made using specific products in recipe
Energy | 3,050kJ/ 731kcals |
---|---|
Fat | 41g |
Saturated Fat | 11g |
Carbohydrates | 68g |
Sugars | 8.8g |
Fibre | 9.4g |
Protein | 16g |
Salt | 1.7g |
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