Tomato & cottage cheese “burrata” salad
Heirloom tomatoes and rocket topped with creamy cottage cheese, pistachios, basil, Parmesan and balsamic reduction.
Ingredients
- 4–5 ripe heirloom tomatoes, sliced
- 25 g rocket
- 1 shallot, finely diced
- 200 g creamy cottage cheese
- 1 handful roasted pistachios, crushed
- Fresh basil leaves
- A generous pinch grated Parmesan
- Extra virgin olive oil
- Flaky salt and dried oregano
- Balsamic reduction, preferably Pedro Ximénez
The kitchen spell
- Season olive oil on the serving plate with flaky salt and oregano.
- Add rocket and arrange tomato slices over it.
- Scatter on the shallot and spoon cottage cheese over the tomatoes.
- Add pistachios and basil and season again.
- Finish with Parmesan, a little olive oil and a generous drizzle of balsamic reduction.
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