Fresh salad, pesto, pugliese buratta |

Preparation time: 30 min

Preheat your at 0 °F

• Setting up

  Be sure to wash your vegetables thoroughly.

  Cut the tomatoes into cubes (brunoise).

  Cut the cucumber into strips, circling the core. Cut into sticks and then into cubes (brunoise).

  Cut the mango in half around the core, remove the skin with a tablespoon. Cut each mango half into strips, sticks and cubes (brunoise).

  Cut the avocado in half, remove the pit, remove the flesh, same operations as the mango.

  Remove the seeds from the Jalapeno, slice it thinly, (optional if you do not wish to spice up your dish).  

  Zest the lime and the lemon, recover the juice in both cases.

  Peel and crush the garlic cloves.

  Put the pine nuts in a hot pan, just to roast them, and transfer them to olive oil to infuse (Pesto)

• Salade

  Mix all the vegetables in a bowl, add the lime juice and zest, make sure to season with salt and pepper.

• Pesto, Puglia Burrata

  Pesto                                                                                  In a food processor, blend all your ingredients, gradually incorporating the olive oil. Taste, adjust the seasoning and set aside in a cool place.

  Burrata                                                                        Spread your Burrata on the toasted bread, add a good turn of the pepper mill and a drizzle of olive oil