SUMMER STONE-FRUIT AND KRAUT BURATTA SALAD

COOK TIME: 15 minutes

SERVES: 4

INGREDIENTS:

Balsamic dressing:
2 tbsp balsamic vinegar 1 tsp dijon mustard
1 tsp honey (or to taste) 4 tbsp olive oil
Pinch of salt Salt Pepper

Salad:
8 stone fruit - peaches, nectarines, apricots or plums (medium in size) 10 cherry tomatoes
100g buratta cheese
Baby spinach - a large handful or two
Handful of basil and/or thyme + extra for garnishing
3 tbsp Smoky Kāpeti
3 tbsp pistachios or almonds

METHOD:

Make the balsamic dressing:
Add all dressing ingredients into a bowl and whisk until all combined

Assemble the salad:

Remove stones from fruits and slice into wedges.

Slice cherry tomatoes in half.

Roughly chop spinach, basil and thyme and add into a mixing bowl.

Add in half of the sliced fruit, along with 2 tablespoons of dressing. Lightly toss and transfer into a large serving dish/platter/plate.

Pile on the rest of the sliced fruits, kraut, and buratta cheese on top.

Lightly toast pistachios or almonds until fragrant. Roughly chop and sprinkle over the top.

Garnish with fresh herbs, and cracked pepper.