Roasted courgettes with burrata, umami dressing and serrano ham
Roasted courgettes with burrata, umami dressing and serrano ham. Photograph: Harry Weir
- Serves: 4
- Cooking Time: 45 mins
- Course: Salads
- Cuisine: Irish
- FOR THE UMAMI DRESSING:
- 70ml apple cider vinegar
- 250g nutritional yeast flakes
- 50ml tamari or soy sauce
- 120ml water
- 6 cloves of garlic, peeled and crushed
- 250ml sunflower oil
- 200ml mayonnaise
- 3 medium-sized courgettes
- 2 slices of brown bread, crusts removed and torn into small pieces
- A good drizzle of olive oil
- Some fresh thyme
- Salt and pepper
- A squeeze of lemon juice
- 2 balls of burrata or mozzarella
- 8 slices of serrano or Parma ham
1 For the dressing, put everything except the sunflower oil and mayonnaise into a blender, then slowly drizzle the oil into the mixture until it emulsifies. Add the mayonnaise and blend briefly until it comes together. Put in the fridge until needed.
2 Set your oven to 185 degrees.
3 Top and tail the courgettes then cut them in quarters lengthways.
4 Put them on a tray with the brown bread, olive oil, thyme, salt and pepper, then turn everything in the oil.
5 Bake for 12-15 minutes until the courgettes are soft and golden and the bread is crunchy.
6 Divide the courgettes on to plates with some torn burrata. Add the lemon juice.
7 Spoon over some of the umami dressing, then drape the ham on top.