Strawberry and Burrata with Mint + Pure Sea Salt with Garlic and Chilli
Strawberries in a salad are seriously underrated in the warmer months. Here, they pair with peppery leaves and creamy burrata, with everything pepped up by a sprinkle of Pure Sea Salt with Chilli & Garlic.
Ingredients
- 3 tbsps extra virgin olive oil, plus extra for finishing
- 2 slices of sourdough, crusts removed
- ½ tsp Pure Sea Salt with Chilli and Garlic, plus extra for finishing
- 60g bag peppery rocket or watercress, rinsed and dried
- 400g pack of strawberries, hulled and halved
- 1 x burrata, drained
- Handful of mint leaves
- 30g flaked almonds, toasted
- A drizzle of balsamic vinegar
Method
- Heat the olive oil in a frying pan over a medium – low heat. Tear the sourdough into bite sized pieces. Add the bread to the pan and cook, stirring occasionally until the bread is golden and crunch all over. Sprinkle over the ½ tsp chilli and garlic sea salt and stir to combine.
- Tip the leaves onto a large plate and scatter over the croutons. Arrange the strawberries over the top. Place the burrata in the centre and pull open with a sharp knife. Drizzle over another glug of extra virgin olive oil, and a drizzle of balsamic vinegar. Sprinkle over the mint and almonds. Finish with a generous pinch of Pure Sea Salt with Chilli and Garlic. Serve immediately.
