BURRATA SALAD WITH MINT-MUDDLED BLACKBERRIES
Spinach topped with creamy burrata, grilled pork, minty blackberries & honeyed toasts
8oz fresh blackberries
3tbsp mint, torn
2 boneless pork chops (1/2lb), grilled
1 bunch spinach, cleaned & dried
2 small balls of burrata cheese
2 slices white bread, toasted (can make gluten-free or omit altogether)
3tbsp honey, plus more for the toast
3tbsp olive oil
Combine blackberries & mint in a ziplock bag & smash slightly with a pot or rolling pin. Muddle the mint into the berries but have them retain their shape.
Arrange spinach on a platter & drizzle with honey & olive oil. Season with salt n pep. Slice the pork and scatter atop the spinach. Halve the burrata & lay on the plate. Scatter the smashed blackberries & mint on next. Cut the toasts into triangles & drizzle with some honey & fan on the sides. Best served same day.
Don’t do it.