Pestofylld burrata

Intro:

Pesto-filled goodness wrapped in a crispy coating, paired with a strawberry and asparagus salad – it’s a combo like no

Ingredienser

• 100g Rocket
• 60g Strawberries
• 200g Green asparagus
• 200g White asparagus
• Juice of a lemon
• 2 tbsp Olive oil
• Salt & pepper

For the burrata:

• 2 Burratas
• 2-3 tsp Basil pesto
• 2 Beaten eggs
• 6 tbsp Panko breadcrumbs
• A splash of oil

Tillagning:

1. Wash and chop the rocket, strawberries, and asparagus. Sauté the asparagus in olive oil and lemon juice, then season. Mix all salad ingredients in a bowl.
2. Fill burrata with basil pesto.
3. Coat burrata in flour, dip in eggs, then coat with breadcrumbs. Drizzle with oil and air fry at 170°C for 5 minutes until golden.
4. Serve burrata on the salad and enjoy!

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