Gourmet burrata, strawberries & petits pois
Quantities: Serves 4 | Preparation Time: 35 min | Cooking time:/b> /
INGREDIENTS
For the rocket pesto
- 80 g of rocket
- 8 basil leaves
- 40 g of flaked almonds
- 1 clove of garlic (preferably new)
- 40 g of Parmesan
- Fleur de sel
- Pepper
- 150 cl of Emile Noël organic soya oil
- 30 ml of Emile Noël organic sweet olive oil
For the salad
- 30 g of flaked almonds
- 150g of strawberries
- 200 g extra fresh shelled peas
- 1 mozzarella burrata of about 300 g
- 2 fresh basil leaves
- Fleur de sel
- Pepper
PREPARATION
For the rocket pesto
– In a jug blender, blend the rocket, basil, almonds, garlic, freshly grated parmesan cheese, with a little soya oil to form a paste. Continue mixing the pesto by pouring in the oils in a stream, little by little. Season with salt and pepper to taste. The pesto should have a fluid consistency. Keep a few rocket leaves back for decoration.
– Store the pesto in an airtight jar.
For the salad
– In a dry frying pan, lightly brown the flaked almonds. Set aside.
– Cut the strawberries into small cubes.
– On a serving dish, combine the strawberries and peas with a little pesto. Place the drained mozzarella in the centre.
– Season the salad with pesto, and sprinkle with basil leaves and toasted almonds.
– Just before serving, cut the mozzarella with its creamy heart into quarters.
Recipe © C’est ma food
Tip
You can add a few fresh mint leaves to pesto! It can be kept in an airtight jar in the refrigerator covered with a layer of oil for 1 week.
