Eggplant and Burrata Salad with Raspberry Vinaigrette

Cook Time 20 minutes

Servings 2-4

Ingredients

1 eggplant, cut into 3 cm chunks

1 burrata

1 handful of rocket

75g hazelnuts, toasted and skins removed and chopped

125g raspberries

1 1/2 tbsp balsamic vinegar

100ml extra virgin olive oil

2 sprigs of tarragon or basil, leaves picked

Salt & pepper

Method

Heat 20ml of the olive oil in a fry pan and fry eggplant until golden and tender. Season with salt and pepper.

In a bowl crush the raspberries with a fork. Add salt and pepper, balsamic and little by little incorporate the oil.

Arrange eggplant and rocket on to a serving plate. Tear burrata over the top. Spoon over raspberry dressing and sprinkle over the hazelnuts and tarragon.