Burrata salad with hot and cold vegetables

Instructions

1. Mix the sauce products in a bowl and stir.
2. Place the chopped zucchini and eggplant in a bowl and add 3 tbsp sunflower oil. Sprinkle with salt and pepper. Stir to cover the vegetables with oil. Prepare a pan with a thick bottom. Add a little oil and pan-fry the zucchini and eggplant until golden.
3. Transfer the vegetables into a bowl and top with the sauce. Add the chopped cherry tomatoes and parsley.
4. Divide among 2 serving plates. Tear the burrata cheese into pieces and spread over the vegetables. Sprinkle with a little paprika.
5. Serve with baked toast bread.

• Servings : 2
• Ready in : 20 Minutes
• Course : Appetizers, Main courses
• Recipe Type : beef, recipes for winter, Salads
• Ingredient : Anchovy fillets, Capers, Cherry tomatoes, Dried tomatoes, Eggplant, Garlic, Ground black pepper, Lemon juice, Olive oil, Parsley, Salt, Sunflower oil, Zucchini, Бурата сирене