Broken lasagna salad with burrata and basil

Step 1/3

• 1 zucchini
• 165 g jarred artichoke hearts
• 1 tomato
• 150 g jarred roasted bell peppers
• salt

• large pot
• knife
• cutting board
• sieve

Fill a large pot with plenty of salted water and bring to a boil. Meanwhile, cut zucchini into approx. 1 cm/0.4 in. thick slices. Drain artichokes, pat dry and cut in half. Cut tomatoes into approx. 1 cm./0.4 in. wedges. Drain roasted bell peppers and cut into bite-sized pieces.

Step 2/3

• 150 g lasagna noodles
• 1 tsp olive oil
• 1 tsp olive oil (for frying)
• 1 tbsp Kitchen Stories Pasta Magie seasoning
• salt
• pepper
• alternative to Pasta Magie: dried basil, thyme, oregano, chilli flakes and garlic

• colander
• cooking spoon
• Pasta Magie seasoning

Break lasagna sheets into bite-sized pieces, add to boiling water and cook until al dente, for approx. 8–9 min. Drain through a sieve, mix with a little olive oil to prevent sticking together and let cool. Meanwhile heat some olive oil in a pan. Add artichoke and zucchini, season with salt and pepper. Sauté together for approx. 4–6 min. until the vegetables start to brown, then season with PASTA MAGIE seasoning and mix well.

Step 3/3

• 2 tbsp pesto
• 1 tbsp white balsamic vinegar
• 80 g jarred pitted Kalamata olives
• 20 g basil
• 1 burrata cheese
• 1 tsp olive oil (for garnish)
• salt
• pepper

• platter

In a large bowl, combine basil pesto, vinegar, zucchini and artichoke, bell peppers, tomato, olives and cooked lasagna noodles. Mix well to make sure everything is coated. Season to taste with salt and pepper. Pluck leaves off basil and finely chop. Arrange finished salad on a platter. Tear the burrata on top, drizzle with olive oil, garnish with basil and season with salt and pepper.

Enjoy your meal!