- 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
- 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.
- 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.