Summer Buratta With Fried Peaches And Veggies
Summer goes on and we still have time to enjoy it’s seasonal goods.
Happy August everyone!
- 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!