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🥗 Colorful salad with toasted baguette, fresh strawberries and creamy burrata

530 kcal · 30 min · 4 servings

Ingredients

• 150 g spelt wholemeal baguette
• 6 tbsp olive oil
• 500 g strawberries
• 1 bunch arugula (80 g)
• 5 g basil leaves (1 handful)
• 300 g Burrata (2 balls; Italian fresh cheese)
• 45 g roasted pine nuts (3 tbsp)
• 3 tbsp light balsamic vinegar
• salt
• pepper

Instructions

1. 1. Cut the baguette into coarse, irregular pieces.
2. 2. Toss the bread pieces with three tablespoons of olive oil until well coated.
3. 3. Spread the bread out on a baking sheet.
4. 4. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2-3).
5. 5. Roast the bread in the oven for ten minutes.
6. 6. Remove the tray from the oven and let the bread cool for about five minutes.
7. 7. Wash the strawberries and remove the green tops.
8. 8. Set aside about 50 grams of the whole strawberries for later.
9. 9. Cut the remaining strawberries in half.
10. 10. Wash the arugula and the basil.
11. 11. Shake the greens and herbs dry.
12. 12. Mix the strawberry halves with the arugula, the basil, and the cooled toasted bread.
13. 13. Arrange this mixture on a large platter.
14. 14. Break the burrata into bite-sized pieces.
15. 15. Place the cheese pieces on top of the salad.
16. 16. Sprinkle pine nuts over the entire dish.
17. 17. Take the whole strawberries you set aside earlier.
18. 18. Puree these strawberries finely together with the remaining oil and vinegar.
19. 19. Season the puree with salt and pepper.
20. 20. Serve the dressing separately in a small bowl alongside the salad.

Nutrition per serving

• kcal: 530
• Protein: 20 g · Fett/Fat: 38 g · Carbs: 27 g