Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Chilled caponata salad with burrata

Italian 20 Mins Prep · 20 Mins Cook

Cube the aubergine, approx. 1cm x 1cm. Dice the red onion and finely slice the celery, keeping them separate.
Rinse the salt off the capers but keep them whole for texture. Halve the olives and set aside.
Heat 1 tablespoon of olive oil in a large pan over a high heat. Sauté the aubergine for approx. 5-7 minutes until golden. Remove and set aside. Add the remaining oil to the same pan and sauté the onion and celery over a medium heat for 3-4 minutes, until translucent. Add the tomato purée, capers, olives and raisins, cooking for approx. 5 minutes until softened. Stir in the vinegar, sugar and salt.
Return the aubergine to the pan, mix well and remove from the heat. Set aside to cool to room temperature then refrigerate for at least 1 hour.
Toast the pine nuts in a dry pan until golden. Toast the breadcrumbs in a dry pan until golden. Finely chop the almonds. Stir half the pine nuts, followed by the breadcrumbs and almonds into the aubergine mixture.
Halve the cherry tomatoes and keep one-third on the vine.
Spoon the chilled caponata onto a plate and top with the tomatoes on the vine. Place the burrata on the salad and top with the remaining pine nuts. Drizzle over the olive oil and scatter a few roughly torn fresh basil leaves over the top.
Serve with toasted sourdough for extra crunch.