Category: Salad
Preparation time: 30 minutes & execution time: 5 minutes
Ingredients for 1 portion:
- 125 gr. Burrata
- 300 ml. Green apple juice
- 1/4 tbsp. Matcha powder
- 6 gr. Kappa gum
- 200 gr. Colorful cherry tomatoes cut in half
- 80 gr. Semi-dried yellow cherry tomatoes
- 80 ml Green apple-honey vinegar
- 1 tbsp. Olive oil
- 2 slices Crispy prosciutto
- 4-5 pcs. Raspberries
- 1 tbsp. Tomato crumble
- 1 tbsp. Kalamata black olive powder
- 1/2 tbsp. Salt
Instructions:
- Place the apple juice, kappa and matcha powder in the thermomix and beat at medium speed until it reaches 75 degrees.
- Pour into a pitcher and dip the burrata into the mixture until it gets the desired color and refrigerate for 30 minutes until it is ready to be served.
- In a bowl, add the cherry tomatoes, olive oil, green apple-honey vinegar, salt and the semi dried cherry tomatoes and mix until they are well marinated.
- Spread the prosciutto slices on a baking sheet lined with parchment paper and bake in a preheated oven at 200 degrees for 2-3 minutes until they are golden and crispy.
- Set up the plate by placing the burrata in the center and the cherry tomatoes, raspberries and prosciutto around it.
- Sprinkle with the tomato crumble, Kalamata black olive powder and decorate with the beetroot sprouts.
Enjoy…
Chef: Dimitris Aivaliotis
