Goldenberry and Buratta Salad
- 4 burattas
- 1 cup of goldenberries cut in half
- A large handful of basil leaves
- A large handful of edible flowers such as nasturtiums
- Extra virgin olive oil
- Sea salt
Tear the burrata into chunks and divide between four plates.
Top the burrata with the goldenberries, basil leaves and the edible flowers.
Drizzle over olive oil, add a sprinkling of your finest sea salt and serve.