Time to prepare: 20-30 minutes
Burrata, Sunblush Tomato, Salsa Verde & Beluga Lentil Salad
Serves: 4
Ingredients:
- 4 x 150g burrata1
- 1 x 250g beluga lentils
- 150g sun blush tomatoes
- 150g yellow and red cherry tomatoes
Salsa verde:
- 1 bunch basil
- 1 bunch tarragon
- 1 bunch mint
- ½ bunch parsley
- 2 cloves garlic
- 4 anchovy fillets
- 30g capers
- 2 lemons juiced
- 150ml extra virgin olive oil
Method:
- Firstly make the salsa verde, blitz the herbs in a blender, but not too finely. Then check the seasoning and set aside.
- Add the beluga lentils to a bowl, and then add 2 tbsp of the salsa verde to it.
- Roughly chop the sunblush tomatoes and half the cherry toms, then also mix in. Season and set aside.
- Take four plates and divide the lentil mix, then take the burrata out of the packaging and water and also place one on each plate. Drizzle with a little more salsa verde and then serve.
All recipes created by Sophie Michell, Merchant Gourmet's Wellbeing Chef to launch the nationwide 'Eat Well, Live Well' Campaign.
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