A super flavourful salad with roasted tomatoes and pesto. This salad bangs off of your plate! Gluten-free and low FODMAP.
Ingredients
100 gm
Lettuce, spring mix (mesclun)
57 gm
Mozzarella cheese
(buffalo mozzarella)
200 gm
Heirloom tomatoes
1 tbsp
Balsamic vinegar
15 gm
Basil, fresh
15 gm
Pine nuts, dried
15 gm
Parmesan cheese, grated
2 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 buffalo mozzarella into pieces.
Put the salad into a bowl and add the burrata, roasted tomatoes and pesto. Toss.
