A super flavourful salad with roasted tomatoes and pesto. Gluten-free and low FODMAP.
Ingredients
100 gm
Green leaf lettuce
(100 g mixed; (make sure no onion has been added))
1 package(s)
Dairy-free mozzarella cheese shreds
(burrata or buffalo mozzarella*)
200 gm
Tomato
(200 g mixed)
1 tsp
Balsamic vinegar
15 gm
Thai basil, fresh
(g fresh)
15 gm
Pine nuts, dried
(g)
15 gm
Parmesan cheese, low sodium
(g grated)
3 tbsp
Olive Oil, Extra Virgin
1 dash
Salt and pepper
Instructions
Pre-heat the oven to 180 degrees Celsius (350F)
Cut the tomatoes in half and put them on a baking sheet covered with baking parchment. Sprinkle with olive oil and pepper and salt. Bake them for 40 minutes in the oven.
Put all ingredients for the pesto, except for the olive oil, together in a bowl and make use a hand blender to make it into a smooth mixture. Add 2 tbsp of olive oil and mix again. If it is necessary you can add some extra olive oil.
Taste and season with salt and pepper.
Cut the burrata into pieces.
Put the salad into a bowl and add the burrata, roasted tomatoes and pesto. Toss.
