Summer Buratta With Fried Peaches And Veggies

Summer Buratta With Fried Peaches And Veggies

RU

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

Happy August everyone!

Serving size:

2 burattas

Ingredients:

  • 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

Method:

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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