Roasted Tomato, Burrata and Bread Salad (Panzanella)

Instructions

• 1

  Insert the wire rack in the middle position. Set the oven to Bake, No Fan, 160°C, for 4 minutes and press Start to preheat.

• 2

  Once preheated, place the pine nuts on the pizza pan and cook for 4 minutes. Halfway through cooking, stir and continue cooking.

• 3

  The pine nuts should be golden. If not, cook them a little longer.

• 4

  Adjust the oven to Air Fry, Super Convection, 190°C, for 14 minutes and press Start. Meanwhile, place three quarters of the garlic, salt, basil, 1½ tablespoons oil and pepper in a bowl. Add the tomatoes and pine nuts and stir.

• 5

  Place a rectangular piece of parchment paper approximately 40cm x 25cm over a piece of foil the same size. Place the tomato mixture in the center. Fold and seal the paper and foil over the tomato mixture to enclose and place in the roasting pan.

• 6

  When the oven signals, place the pan in the oven and cook for 14 minutes. Meanwhile, prepare the sourdough.

• 7

  Remove the crusts from the bread and cut into approximately 2.5cm pieces. Place the remaining oil and garlic, salt, pepper and bread in a bowl, mix to combine and spread over the pizza pan.

• 8

  Carefully open the parcel so it can be resealed. The tomatoes should be slightly soft but still hold their shape. If not, reseal the parcel and cook a little longer.

• 9

  Remove the tomatoes from the oven and set aside to cool to room temperature. Adjust the oven to 205°C, for 9 minutes, and press Start.

• 10

  When the oven signals, place the pan in the oven and cook for 9 minutes. Halfway through cooking, turn the bread and continue cooking.

• 11

  The croutons should be golden and crunchy. If not, cook them a little longer.

• 12

  Place the tomatoes in a bowl with the cooking juices and top with the burrata. Tear the croutons and place around, garnish with basil, drizzle with oil and sprinkle with pepper.