November 10 2018News

A Refreshing Spring Salad With Assorted Tomatoes and a Balsamic glaze.

This Refreshing Spring Salad with Assorted Tomatoes and Balsamic Glaze ticks all the boxing for Spring.

Fresh and seasonal produce, Tick.

Light and refreshing but packed with flavour, Tick.

Will keep you nourished and satisfied but light and energised, Tick.

An all round  favourite, perfect for that weekend BBQ or for spontaneously entertaining with friends, Double Tick.

Spring is all about eating refreshing seasonal produce. Foods that nourish the body but keep you feeling light and cool especially when the weather begins to warm up and the humidity sinks in. Spring is also a great time to think about eating heaps of fresh fruits and vegetables, which can help with your antioxidant and vitamin intake, helping to reduce ‘change in season’ colds and flus and help with some hay-fever symptoms. Spring is also often filled with social gatherings. The sun is shining, the birds are chirping and the bbq’s are washed and fired up ready for a season of social events and entertaining.

Which is why, for all these reasons, in Spring it’s great to have super quick and super easy recipes up your sleeve, ready to prepare at the drop of a hat. Recipes perfect for a late breakfast, a nourishing quick lunch in between errands or a great addition to any grazing table or bbq. Our Spring Tomato Salad is one of many recipes we keep up our sleeves for when the occasion arises and we need a quick delicious go-to.  Give it a go, try it for breakfast or lunch and feel free to add your own twist. Burrata cheese is delicious and amazingly creamy, but if you prefer something firmer like a bocconcini or even a feta or a goat’s cheese this will still work.

Ingredients:

3 Large red tomatoes

1 punnet of cherry tomatoes (assorted colours- the more variety the better)

Handful of basil leaves

Small Handful of Pepitas (or toasted seeds)

1 Burrata Cheese (can also use buffalo mozzarella or a marinated goats cheese)

Balsamic Glaze

Salt, Pepper

Olive Oil

 

Method:

Wash and cut the large tomatoes into thin circular pieces and lay flat onto a large flat plate. Next wash and cut the cherry tomatoes layering them on top, drizzle olive oil and a pinch of salt and pepper on top.

Now, remove the burrata from it’s excess liquid and using clean hands pull the burrata apart and layer across the tomatoes. The burrata centre will ooze out as soon as you break the skin so be careful not to spill all the deliciously oozy centre everywhere. Place a generous amount of basil leaves on top, and feel free here to sprinkle pepitas, or any other toasted seed or nut like a pine nut or flaxseed lightly across the top.

Finish with another drizzle of olive oil and a generous drizzle of balsamic. A balsamic glaze works the best, it’s stinky consistency drizzles nicely, however you can also use a balsamic vinaigrette instead if you have that in your pantry already.

Voila, you have an amazing Spring and seasonal recipe ready to devour. Pair with some crunchy crackers, or some chargrilled and crispy sourdough bread. Yum!

This recipe serves 3 people with decent size servings, or about 6-8 as a side paired with other salads and mains.

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