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rate
Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
Roasted Glazed Broccoli
  • 1 broccoli (Cut into mini florets)
  • balsamic vinegar
  • 2 tbsps olive oil
Tomato Compote
  • 1 pack of cherry tomatoes (Cut into halves)
  • 1 tbsp olive oil
  • 2 cloves of garlic (diced)
Rest of salad
  • Watercress, spinach, rocket
  • Burrata
  • Drizzle of extra virgin olive oil
BURRATA, BALSAMIC GLAZED BROCCOLI, TOMATO COMPOTE SALAD BURRATA, BALSAMIC GLAZED BROCCOLI, TOMATO COMPOTE SALAD

BURRATA, BALSAMIC GLAZED BROCCOLI, TOMATO COMPOTE SALAD

Nothing better than a vibrant salad with some fresh produce!


  1. Preheat the oven at about 180℃
  2. Place the broccoli florets on a roasting pan and drizzle a generous amount of olive oil, salt, cracked pepper and a drizzle some balsamic vinegar. Mix the broccoli florets to make sure they're covered with the seasoning
  3. Roast for 15 minutes
  4. Whilst waiting for the floret, on a pan, heat up the olive oil and sauté the garlic. Add the tomatoes, salt and pepper and cook till slightly softened
  5. Assemble the salad, burrata, broccoli and tomato and drizzle some extra virgin olive oil
BURRATA, BALSAMIC GLAZED BROCCOLI, TOMATO COMPOTE SALAD BURRATA, BALSAMIC GLAZED BROCCOLI, TOMATO COMPOTE SALAD

BURRATA, BALSAMIC GLAZED BROCCOLI, TOMATO COMPOTE SALAD

Nothing better than a vibrant salad with some fresh produce!

favorite
print
rate
Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
Roasted Glazed Broccoli
  • 1 broccoli (Cut into mini florets)
  • balsamic vinegar
  • 2 tbsps olive oil
Tomato Compote
  • 1 pack of cherry tomatoes (Cut into halves)
  • 1 tbsp olive oil
  • 2 cloves of garlic (diced)
Rest of salad
  • Watercress, spinach, rocket
  • Burrata
  • Drizzle of extra virgin olive oil
  1. Preheat the oven at about 180℃
  2. Place the broccoli florets on a roasting pan and drizzle a generous amount of olive oil, salt, cracked pepper and a drizzle some balsamic vinegar. Mix the broccoli florets to make sure they're covered with the seasoning
  3. Roast for 15 minutes
  4. Whilst waiting for the floret, on a pan, heat up the olive oil and sauté the garlic. Add the tomatoes, salt and pepper and cook till slightly softened
  5. Assemble the salad, burrata, broccoli and tomato and drizzle some extra virgin olive oil