Serves 4 people
Prep: 10 minutes
Total: 15 minutes
Ingredients
Salad:
2 punnets strawberries, chopped into bite-sized pieces
1 x 90g Giorgio's Artisan Cheese Burrata
1 bunch mint
1/4 cup pine nuts
Olive oil
Salt & pepper
Pesto:
75g blanched almonds
85g mint leaves
30g parsley leaves, roughly chopped
2 cloves garlic, roughly chopped
100ml olive oil
Juice of 1 lemon
Instructions
Step 1
To make mint pesto, toast almonds over medium heat for 5 minutes, stirring regularly. Once cooled, blitz in food processor until finely ground.
Step 2
Add mint leaves to food processor, then parsley leaves and garlic. Pulse until roughly chopped. Add olive oil and lemon juice, season to taste with salt and pepper.
Step 3
Blitz mixture again to form a smooth paste, adding a touch of cold water to help it combine, if necessary.
Step 4
To prepare salad, spread a generous serving of pesto on a serving platter and arrange strawberries on top. Place burrata in the middle and drizzle with more pesto. Sprinkle with pine nuts and mint leaves. Enjoy!
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Notes
View the short video HERE
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