Winter Burrata Salad

• 2 beetroot Fresh, - Finely sliced with a peeler or mandolin
• 1 aubergine Medium, - Sliced with a mandolin or peeler
• 1 glug rapeseed oil
• salt Generous sprinkle of, flakes
• 1 courgette - Finely Sliced
• 2 cloves garlic - Crushed and finely chopped
• 1 burrata Ball of, - Roughly torn into small pieces
• 1 sprig parsley leaves roughly chopped
• sourdough - Several slices per serving

1. Preheat your oven to 190 degrees Celsius
2. Prepare both the beetroot and aubergine - using a peeler works just as well as a mandolin
3. Keeping both the aubergine and beetroot separate, lightly drizzle over the rapeseed oil adding in a sprinkle of salt flakes
4. Next lay out each piece so they don't overlap on a parchment paper or on a nonstick baking tray
5. Allow to cook for five to seven minutes, then turn each slice over. Cook until crisp and golden but be aware that the beetroot can easily burn so keep a close eye on it once you've flipped it over
6. Heat a generous glug of oil in a large frying pan and add in the finely sliced courgette along with salt and pepper. Cook over a high heat until the courgette begins to turn golden
7. Add in the garlic and allow to cook for a further minute or two. Finish with a sprinkle of chopped parsley
8. Combine the burrata on a serving platter with the fried courgette and add in the crisp aubergine and beetroot slices. Add a little extra parsley and another turn of black pepper just for good measure.
9. Slice the sourdough and brush with oil. Allow your griddle pan to heat up until it begins to smoke then place the sourdough slices on it. Toast for a minute or two then flip the slices over

beetroot, aubergine, rapeseed oil, salt, courgette, garlic, parsley, serving

Taken from www.yummly.com/recipe/WINTER-BURRATA-SALAD-1513030 (may not work)