Burrata and Roast Pepper Salad with Crispy Pancetta
Vibrant colours, irresistible yummy Burrata topped with crumbled crispy pancetta with caramelised roast red onion, then asparagus and tomato piled in. So eye catching, so healthy, light and lovely.
2 red peppers
2 red onions, each cut into 6 wedges
6 rashers smoked pancetta
1 bunch asparagus, trimmed
4 red cherry tomatoes, thickly sliced or halved
4 yellow cherry tomatoes, thickly sliced or halved
Put the whole peppers just as they are (no preparation necessary) onto a baking tray lined with baking parchement
Put the onion wedges on the same tray, drizzle the wedges with olive oil and sprinkle with sea salt
Bake the peppers and onions in the oven for about 40 minutes. The peppers should be beginning to collapse. Put the cooked peppers into a bowl, cover tightly and allow them to cool in their own steam. When cool the skin will be coming away from the flesh and easy to rub off.
Put a sheet of kitchen roll onto a cooling tray and slip the onions onto it to cool and crisp
Put the pancetta onto a baking tray lined with baking parchment and bake in the oven until golden, about 10-15 minutes. The pancetta will crisp up as it cools.
Drop the asparagus into salted simmering water, bring back to the boil for 30 seconds then drop the asparagus into plenty of cold water to set the bright green colour.
Arrange the vegetables on a pretty dish, add the burrata, crumble over the pancetta and drizzle with olive oil.
Serve french dressing separately rather than over the salad because after a while it will spoil the colours