In stock
Receipe 4


  1. Heirloom tomatoes 150g
  2. Burrata cheese 300g
  3. Wild roquette leaves 60g
  4. Balsamic vinegar 10ml
  5. Extra virgin olive oil 15ml
  6. Salt flakes to taste
  7. Fresh basil leaves 10g


  1. Cut the burrata cheese into chunks, and the Heirloom tomatoes into wedges
  2. Mix the extra virgin olive oil with half of the given quantity of balsamic vinegar and salt flakes
  3. Mix the wild roquette leaves with the remaining half of the balsamic vinegar
  4. Display all the ingredients in a plate, along with the remaining dressing.
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