for 4 person

Tortelloni

	olive oil for frying
500 g	Tortellini with spinach and ricotta filling
300 g	courgettes, cut into approx. 1 cm cubes
¼ tsp	salt
a little	pepper

Dressing

1 tsp	mustard
3 tbsp	white balsamic vinegar
4 tbsp	olive oil
1 tsp	liquid honey
¼ tsp	salt
a little	pepper

Salad

1	red onion, cut into thin rings
1 tin	corn kernels (approx. 150 g), drained
60 g	rocket
150 g	burrata, torn into pieces

How it's done

Tortelloni

Heat a dash of oil in a wide non-stick frying pan. Reduce the heat, add the tortelloni, stir fry for approx. 5 mins. Remove, set aside the tortelloni. Add a dash of oil to the same pan, add the courgettes, stir-fry for approx. 4 mins., season.

Dressing

Place the mustard in a bowl along with all the other ingredients up to and including the pepper, mix well.

Salad

Mix the onion, sweetcorn, tortelloni and courgettes into the dressing. Mix in the rocket, plate up the salad, top with the burrata.

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