for 2 people

Dressing

1 tbsp	white balsamic vinegar
1 tbsp	olive oil
1 tbsp	tomato puree
½	red chilli pepper, deseeded, finely chopped

Rhubarb

200 g	rhubarb , cut into approx. 3 mm slices
¼ tsp	salt
1 tbsp	acacia honey
½ tbsp	olive oil

To serve

150 g

burrata, cut in half

How it's done

Dressing

Combine the balsamic vinegar, oil, tomato puree and chilli pepper.

Rhubarb

Season the rhubarb with salt, mix with the honey. Heat the oil in a non-stick frying pan, sauté the rhubarb for approx. 1 min.

To serve

Plate up the rhubarb, top with the burrata and drizzle the dressing on top.

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