Burrata with sunblush tomato, salsa verde and beluga lentils

If you fancy some cheese, you have to try this burrata with sunblush tomato, salsa verde and beluga lentils salad recipe. The burrata cheese (basically, a creamier, dreamier version of mozzarella) will give you a protein hit, while the flavour of the vegetables will transport you straight to summery evenings in the Mediterranean.

Ingredients (serves 4)

4 x 150g burrata

1 x 250g pouch of Merchant Gourmet Beluga lentils

150g sun blush tomatoes

150g yellow and red cherry tomatoes

For the salsa verde:

1 bunch basil

1 bunch tarragon

1 bunch mint

½ bunch parsley

2 cloves garlic

4 anchovy fillets

30g capers

2 lemons juiced

150ml extra virgin olive oil

Method

Firstly make the salsa verde, blitz it, but not too finely. Then check the seasoning and set aside.

Add the lentils to a bowl, and then add two tablespoons of the salsa verde to it.

Roughly chop the sunblush tomatoes and half the cherry tomatoes, then also mix in. Season and set aside.

Take four plates and divide the lentil mix, then take the burrata out of the packaging and water and place one on each plate. Drizzle with a little more salsa verde and then serve.

Recipe created by Sophie Michell, wellbeing chef for Merchant Gourmet