for 4 person

Bread

50 g	unsalted, shelled pistachios, coarsely chopped
250 g	bread, cut into cubes
2 tbsp	olive oil
1	garlic clove, squeezed
¼ tsp	salt
1	red onion, cut into thin slices

Salad

1 tbsp	coarse-grain mustard
1	organic lemon, grated zest and 3 tbsp of juice
4 tbsp	olive oil
¼ tsp	salt
a little	pepper
300 g	cherries, pitted, halved
200 g	celery, with greens, thinly sliced
80 g	Kalamata olives, pitted, halved
1 bunch	basil, finely chopped

To serve

4	burrata piccola
¼ tsp	sea salt
a little	pepper

How it's done

Bread

Toast the pistachios in a non-stick frying pan without any oil. Remove and set aside. Mix the bread with the oil, garlic and salt, fry with the onion in the same pan for approx 5 mins. until crispy, turning occasionally.

Salad

Combine the mustard, lemon zest, lemon juice and oil in a bowl, season. Add the cherries, celery and olives with the bread mixture, mix together. Mix in the basil.

To serve

Plate up the bread salad, tear the burrata and place on top, season. Scatter the reserved pistachios on top.

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