Burrata to share

Ingredients

For the burrata

1/2 red onion, thinly sliced

60 ml (1/4 cup) of pomegranate arils

1 Folia Crispy Bouquet

1 burrata (250 g)

125 ml (1/2 cup) of parmesan shavings

4 prosciutto slices

12 small fresh basil leaves

15 ml (1 tablespoon) of basil pesto

30 ml (2 tablespoons) of olive oil

For the dressing

60 ml (1/4 cup) of olive oil

30 ml (2 tablespoons) of white balsamic vinegar

30 ml (2 tablespoons) of dry shallot (French), chopped

15 ml (1 tablespoon) of whole-grain mustard

15 ml (1 tablespoon) of honey

Salt and pepper

1. Combine dressing ingredients in a salad bowl.

2. Add the red onion, pomegranate arils and salad, then gently stir.

3. Transfer the mixture to a serving dish. Place the burrata in the center.

4. Arrange the Parmesan shavings, prosciutto and basil leaves around the edge of the burrata.

5. In a bowl, mix the pesto with the olive oil.

6. Coat burrata with the pesto mixture.

Preheat oven to 205°C (400°F). On a parchment-lined baking sheet, toss sweet potatoes with oil

In a salad bowl, whisk together dressing ingredients. Add lettuce, strawberries, cucumbers, avocado and red

In a bowl, combine marinade ingredients. Cut the tofu block into eight slices. Pour the

In a saucepan, combine coconut milk with creamy peanut butter, soy sauce, sesame oil, maple

Combine dressing ingredients in a salad bowl. Add the red onion, pomegranate arils and salad,

Place the rice and water in a saucepan. Bring to the boil, then cover and