Mary Miso - Recipes for every day - Cookbooks
Apricot verbena salsa:
½ chilli pepper, chopped
1 shallot, chopped
1 table spoon ginger, grated
1 tea spoon cane sugar
juice of ½ lemon
4 apricots, diced
20 leaves of fresh lemon verbena, cut in strips
salt and pepper
1 table spoon olive oil
4 merinda tomatoes, sliced
1 burrata cheese
olive oil
fleur de sel
lemon verbena leaves, picked
Mix all the ingredients for the apricot salsa.
Place tomatoes on 4 plates. Cut burrata cheese and place on tomatoes. Top with the salsa and some lemon verbena leaves.
