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Gourmet burrata, strawberries & petits pois

Sans oeufs Emile NoëlEgg-free végétarien Emile NoëlVegetarian Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 |  Preparation Time: 35 min |  Cooking time:/b> /


For the rocket pesto

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


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

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.

Soja burratabowl Emile Noël

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