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Grilled veggies w/ crispy ham and burrata
Estelle Galeyn
INGREDIENTS
- Little gem salad
- Zucchini
- Green asparagus
- Burrata cheese
- Smoked ham
- Piment d’espelette
- Basil
- Rosemary
RECIPE
- Clean and cut the vegetables. Cook them in a pan with olive oil until slightly browned and tender. Season with salt and pepper
- Preheat the oven to 200°C. Place the ham on a baking sheet and cook it until crispy
- Take the burrata and add olive oil, salt and pepper
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