Strawberry Burrata Salad with Mint Pesto

Ingredients

For the mint pesto:

• 2 cups (40g) mint leaves
• 1 clove garlic, minced
• ½ cup (75g) pine nuts
• ½ cup (120 ml) olive oil

For the strawberry salad:

• 2 cups (300g) strawberries, sliced
• 5 ounces (140g) fresh burrata or mozzarella, cut into slices
• Salt and freshly ground pepper
• 2 Tablespoons pine nuts, toasted

Instructions

For the mint pesto:

• 1. Combine the mint, garlic and previously toasted pine nuts in a food processor. Pulse a few times, until coarsely chopped.
• 2. While the food processor is running, gradually add the olive oil. Adjust the quantity of oil, depending on the desired consistency. Season with salt and pepper, to taste.

For the strawberry salad:

• 1. Place strawberries in a bowl, sprinkle with salt.
• 2. Add pesto, and gently stir to coat, using hands if needed.
• 3. Pour onto a plate, add fresh burrata or mozzarella. To serve, drizzle with olive oil, add extra toasted pine nuts, and sprinkle some freshly ground black pepper. Enjoy!