(serves 2 as a starter)
INGREDIENTS
250g burrata
20g pine nuts, toasted
20g kale
4 grapes
20g parmesan, grated
½ garlic clove
30g basil
Vinegar (preferably red wine vinegar)
Olive oil
Salt & pepper
Pea shoots or rocket leaves to garnish
Edible flowers to garnish (optional)
METHOD
Cut the grapes into quarters and pickle in half vinegar, half olive oil (just enough to cover the grapes). Leave overnight or for a couple of hours at least. Prepare the kale pesto by putting your kale in boiled water for about 45 seconds then placing in a blender with the parmesan, garlic cloves, a good dash of olive oil and the pine nuts. Blend all ingredients together until lightly chunky. Add salt and pepper to taste. Make a basil olive oil dressing by blending ¼ cup of olive oil with the fresh basil until smooth.
Onto a small platter, add your basil olive oil, break your burrata, and then add your pesto. Next, add some pea shoots or rocket leaves (plus edible flowers if you have them) and your picked grapes, adding a couple of tablespoons of the pickle liquid. Serve with toasted or crusty bread.