RACHEL LETT
This meal is a perfect example of how simple, satisfying and moorish nutritional ketosis can be. This is an assembly of a few, carefully selected ingredients, making a beautiful plate of food, and all in a jiffy! Don’t be fooled by it’s simplicity—you’ll feel totally spoilt by this dish! Whip it up for a quick lunch, dinner or as an impressive started for a dinner party.
Burrata, Salted Walnuts & Basil Pesto
SERVES 2
2 tablespoons of walnuts, approx 30g
1 teaspoon of butter
1 ball of burrata or mozzarella, approx 200g
handful of salad leaves
2 tablespoons of basil pesto
salt & pepper
Ingredients
Preheat the oven to 180°C (356°F).
In a baking tray, add the walnuts, butter and a pinch of salt. Put it in the oven for a couple of minutes to melt the butter. Toss the walnuts in the butter and allow to toast for a further 7-10 minutes, until nicely golden. Keep a close eye as the walnuts can burn very easily.
Drain the burrata or mozzarella from the brine. Serve on a plate with fresh salad leaves, a scatter of salted walnuts, a dollop of basil pesto and salt and pepper to taste.