Megan McKenna's Italian Salad | Florette Salad

Prep
10 mins

Cooking
15 mins

Serves 2

Baby Leaf

Ingredients

Serves: 2

Florette Baby Leaf Salad
1 burrata
2 large Tomatoes
1 red Onion
Handful of Basil
2 heaped tablespoons of pesto
1 cup of Gluten free pasta
1 heaped tablespoon Sugar/brown sugar
Olive oil
Balsamic glaze

Garlic bread:
Butter 3 tablespoons
1 teaspoon of Garlic
2 tablespoons of grated Parmesan cheese

Method

Slice your red onion and add to a frying pan with olive oil for 5 and add a large tablespoon of
sugar/brown sugar.
Stir and fry until soft on medium heat and caramelised around 10 – 15 mins.
Boil some water and cook some pasta. Once cooked, add the pesto.
For the garlic bread, heat up butter and garlic. Toast gluten free bread and spread the heated butter and garlic onto the top. Then add
parmesan cheese. Grill until golden and the cheese is melted.
Add salad into a bowl, add your pesto pasta and add tomatoes and caramelised onion across the top.
Top with fresh basil and add your burrata to the middle.
Dress with olive oil, balsamic glaze, rock salt and black pepper.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

Megan McKenna’s Italian Salad

Ingredients

Method

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