for 4 people

Bread

300 g	day-old bread, cut into cubes
1 tbsp	olive oil
2 tbsp	pistachio pesto

Dressing

1 tbsp	sweet mustard
1	organic lemon, grated zest and 2 tbsp of juice
1 tbsp	water
2 ½ tbsp	olive oil
¼ tsp	salt
a little	pepper

Salad

200 g	cherry tomatoes, cut in half or into quarters
250 g	strawberries, quartered
50 g	rocket
1	burrata (approx. 150 g), torn into pieces
2 tbsp	pistachio pesto

How it's done

Bread

Heat the oil in a non-stick frying pan. Add the bread, stir fry for approx. 5 mins. Reduce the heat, add the pesto, fry for approx. 2 mins, set aside.

Dressing

In a small bowl, mix the mustard with all the other ingredients up to and including the pepper.

Salad

Serve the tomatoes, strawberries and rocket on a platter along with the reserved bread. Pour over the dressing, combine. Place the burrata on the salad, top with the pesto.

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