Burrata with sweet peppers
Ingredients
for 2 person
| 1 | red pepper |
| 1 | yellow pepper |
| 30 g | rocket |
| 1 tbsp | olive oil (e.g. Fine Food Olio extra vergine di oliva) |
| 1 tbsp | balsamic vinegar (e.g. Fine Food Aceto balsamico di Modena) |
| 150 g | burrata (e.g. Fine Food Burrata), halved |
| a little | sea salt (e.g. Fine Food Messolongi Fleur de Sel) |
| 2 tbsp | pine nuts, toasted |
How it's done
Sweet peppers
Transfer the peppers to a tray lined with baking paper.
Bake for approx. 20 mins. in the middle of oven preheated to 240 °C (fan oven 220 °C. Remove, cover with a damp cloth and leave to stand for approx. 10 mins. Peel and de-seed the peppers, slice each one lengthways into 4 strips and arrange in alternating circles on plates.
Salad & Burrata
Form two nests of rocket, place on the peppers and drizzle with oil and vinegar. Place the Burrata on top of the rocket, season with Fleur de Sel and pepper and sprinkle with the pine nuts.
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