Burrata Salad with Walnut Pesto
Servings: 6 People
Ingredients
- 2 Large or 4 small Burrata Mozzarella chunks
- 1 Lemon , Zested
- 1 cup Cherry Tomatoes , ripe
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 1 tbsp Balsamic Cream , concentrated
- 60g Walnuts , lightly crushed
- ¼ cup Fresh Basil , homegrown, leaves picked
- 1 pinch Red Chilli , crushed
- 20g Pecorino cheese , grated
- ¼ tsp Sea Salt
- ¼ tsp Freshly ground Black Pepper
Instructions
- Halve the cherry tomatoes and add to a bowl with the lemon zest and a drizzle of oil. Season with sea salt and black pepper.
- For the pesto, finely crush the walnuts, finely chop the basil leaves, then add the oil, balsamic cream and the dried chilli peppers. Stir until well combined. Spoon into a bowl and add the pecorino cheese. Another way to do this and achieve a finer paste like pesto is to add all ingredients in a food-processor and blitz couple of times.
- Spread the pesto in a plate and on top add the halved tomatoes and the burrata pieces. Drizzle with more balsamic cream and serve.