Burrata with pine-nuts, figs and parsley salsa
This simple salad is so easy to make but really packs a punch. With only six ingredients, it is the perfect dish for a light summer lunch with friends, combining savoury and sweet flavours. We borrowed this recipe from House & Garden but have adapted it slightly...
75g pine nuts
40g bunch flat-leaf parsley
175g soft dried figs
3 tablespoons Domaine de Gerbaud extra-virgin olive oil
1 tablespoon balsamic pearls, or balsamic glaze
3 burrata or buffalo mozzarella
Place the pine nuts in a frying pan and toast over a low heat for 4-5 minutes until golden brown. Place in a mixing bowl and leave to cool.
Remove the stalks from the parsley and roughly chop the leaves. Add to the pine nuts. Roughly chop the dried figs and stir into the parsley and pine nuts along with the olive oil and balsamic pearls. Season with salt and freshly ground black pepper. To serve, break up the burrata or mozzarella into smaller pieces on a serving plate and scatter over the fig, nut and parsley salsa.