Serves 2-4
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1 burrata
1 roti bread
Coriander Relish
70g coriander, roughly chopped
10g rocket
2 garlic cloves, peeled
10g pine nuts
100ml Cobram Estate extra virgin olive oil
Salt and pepper and lemon juice to taste
METHOD
1 Blend coriander, rocket, garlic and pine nuts with olive oil using the highest speed on blender, or food processor. However, do not blend for long. Blend for a min to start with, use a spatula to combine then blend again. You might have to repeat the process with the spatula. You want to have it all combined but not too fine. Season with salt and pepper and lemon juice.
2 Chargrill the roti and cut into pieces.
3 To serve, spoon relish on a plate and place burrata on top. Serve with roti.
The Carousel thanks Cobram Estate for this recipe.
