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BURRATA SALAD WITH MINT-MUDDLED BLACKBERRIES

GF optional

Spinach topped with creamy burrata, grilled pork, minty blackberries & honeyed toasts

Serves 4

 

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.


 

Freezability:

Don’t do it.