Summer Buratta With Fried Peaches And Veggies


Summer goes on and we still have time to enjoy it’s seasonal goods.

Happy August everyone!

Serving size:

2 burattas


  • 2 buratta balls (approx 100g each)
  • 1 large peach
  • 40 cherry tomatoes
  • Half of the yellow squash
  • Sage leaves
  • 6 slices of sunflower seed bread

Nutritional value per serving:

  • 481 Calories
  • 28.7g Fat
  • 45.8g Carbs
  • 11.6g Fiber
  • 25.4g Protein


Preheat oven to 400F/200C

Cut cherry tomatoes and half, mix with olive oil, salt and roast for 15-12 minutes.

Take a mandoline and slice yellow squash into thin pieces. Sprinkle with salt, out over a paper towel and let it soften for about 10 minutes.

In a pan heat some olive oil. Cover the bottom of the pan with peach wedges and fry for 4 minutes on each side.

Toast sunflower seed bread in a toaster or in the oven.

Start plaiting: put yellow squash over the top of the plate, then add tomatoes, buratta, peaches and torched sage leaves, sprinkle with salt and serve!

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