Tomato burrata salad with flatbread - Joel Feren

Tomato burrata salad with flatbread

INGREDIENTS

Flatbread

120g self-raising flour

120g Greek yoghurt

Pinch of salt

Oil for cooking

Salad

1/3 cup pine nuts

350g mixed cherry tomatoes, halved

3 tbsp extra virgin olive oil

1½ tbsp red wine vinegar

¼ cup basil leaves

150g burrata

Salt and pepper to taste

METHOD

In a dry pan, lightly toast the pine nuts over low heat for 2-3 minutes, stirring occasionally to prevent burning. Set aside to cool.
Meanwhile, in a mixing bowl, combine the flour, yoghurt and salt. Gently knead it into a ball. Leave the dough to rest for 20 minutes at room temperature.
Divide the dough into 4 mounds and roll into balls.
Heat a small amount of oil in a frying pan over high heat and roll the flatbread using a rolling pin.
Place the dough into the frying pan and flash-fry for 20-30 seconds or until browned.
Turn the flatbread and cook for a further 20 seconds. Repeat the process with the remaining mixture. Set aside to cool.
Place the tomatoes in a salad bowl. Add oil and vinegar and toss to combine. Scatter the pine nuts and basil leaves over the salad.
Place the burrata in the centre of the bowl and season.
Before serving, slice open the burrata and enjoy with the flatbread.

Serves

4

METHOD

In a dry pan, lightly toast the pine nuts over low heat for 2-3 minutes, stirring occasionally to prevent burning. Set aside to cool.
Meanwhile, in a mixing bowl, combine the flour, yoghurt and salt. Gently knead it into a ball. Leave the dough to rest for 20 minutes at room temperature.
Divide the dough into 4 mounds and roll into balls.
Heat a small amount of oil in a frying pan over high heat and roll the flatbread using a rolling pin.
Place the dough into the frying pan and flash-fry for 20-30 seconds or until browned.
Turn the flatbread and cook for a further 20 seconds. Repeat the process with the remaining mixture. Set aside to cool.
Place the tomatoes in a salad bowl. Add oil and vinegar and toss to combine. Scatter the pine nuts and basil leaves over the salad.
Place the burrata in the centre of the bowl and season.
Before serving, slice open the burrata and enjoy with the flatbread.

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