Ingredients for two people: 2 burrata, 2 peaches, 2 tbsp pumpkin seeds, 45g almonds, olive oil, 1 tbsp fresh thyme, two handfuls of arugula and mâche salad, salt, pepper, vinegar of your choice (raspberry, apple cider, balsamic vinegar) and 15 fresh basil leaves. Prepare two plates with the salads. Add your dressing. Cut the peaches into slices and fry them gently in a drizzle of olive oil until tender. Cut the almonds in half, mix them with the pumpkin seeds, add a small tbsp of olive oil and salt. Spread on a baking sheet and cook for 12 min at 150°C. Add the burrata to the plates, the peaches and sprinkle with the granola. Add the fresh basil. This recipe combines green salad, fruit and animal protein which balances the acid/base ratio of the dish. The creamy burrata contrasts well with the crispy granola and the peaches provide sweetness. This recipe is low carb and non-ketogenic, since there are peaches.
