Ingredients
- 4 x 150g burrata
- 1 x 250g pouch of Merchant Gourmet Beluga lentils
- 150g sunblush tomatoes
- 150g yellow and red cherry tomatoes
Salsa verde;
Want a healthy veggie salad?
- 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 it, 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 tomatoes, then also mix these 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.
Recipe created by Kate Hackworthy, editor of Veggie Desserts in collaboration with Merchant Gourmet
Tagged in Recipes