Serves 4
400g Mixed Heirloom Tomatoes
1 Avocado
200g Burrata Cheese
35g Coriander
Handful of Pistachio Nuts
1 Clove Garlic, finely chopped
1 tbsp Parmesan, finely grated
75ml Olive Oil
Salt to taste
Method
Make the pesto by blitzing the coriander, pistachio nuts and olive oil in a herb mill, food processor or even a pestle and mortar. Once done, place into a small bowl.
Fry the chopped garlic in a frying pan with a teaspoon of olive oil, until it starts to turn golden, which should take a couple of minutes. Add into the coriander mixture and add the parmesan cheese. Taste and add a little salt if needed. Set this aside.
Chop the tomatoes into bite-size pieces and arrange them onto a platter.
Slice the avocado and add them to the tomato platter.
Roughly tear the burrata and place randomly onto the platter.
Drizzle the pesto and a little extra olive oil and serve.
Tips
Heirloom or heritage tomatoes are available in most supermarkets. They are colourful and their flavour is superior. Sustainable farming methods are used to grow them.
If you do not like coriander, then you can substitute it for basil to make the pesto.
