Roasted Radish, Burrata, Parma Ham and Pecan Salad

Serves: 4

PREP: 5 mins

COOK: 25 mins

A delicious side dish or the perfect light main course with a glass of wine.

Ingredients

250g burrata

150g pecans

Drizzle olive oil

Salt

300g radishes, top and tailed

1 clove of garlic, peeled and finely grated

70g Parma ham

1 large lettuce, separated into leaves

1 lemon, zest and squeeze of juice

10g fresh thyme leaves

Black pepper

Preheat the oven to 180°C and remove the burrata from the fridge, as it is best served at room temperature.
While the oven is heating up, start by toasting the pecans. Add a drizzle of oil to a pan on a low heat. Add the pecans and heat for 5 mins or until just starting to toast. Take off the heat, add 1 tsp of salt, give a quick stir and put to one side to cool.
Add the radishes to a baking tray and drizzle with oil and a pinch of salt. Add the grated garlic and stir. Place in the oven to roast for 20 minutes.
Lay the Parma ham flat on a baking sheet and bake for 10 minutes or until crisp. Leave to cool.
Start layering up a serving platter with the lettuce and half the pecans.
Remove the roasted radishes from the oven and immediately squeeze the lemon over the hot radishes. This will bring out the pink colour.
Once the radishes have cooled for a couple of minutes add to the lettuce platter, scattering over more pecans and the thyme leaves. Roughly crumble the crispy Parma ham on top.
Sprinkle the lemon zest and a drizzle of olive oil over the salad. Season with salt and pepper.
Finally add the burrata, either in the centre or torn and scattered around the platter.