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Burrata, Salted Walnuts & Basil Pesto

Preparation time: 

This meal is a perfect example of how simple, satisfying and moorish nutritional ketosis can be. This is an assembly of a few, carefully selected ingredients, making a beautiful plate of food, and all in a jiffy! Don’t be fooled by it’s simplicity—you’ll feel totally spoilt by this dish! Whip it up for a quick lunch, dinner or as an impressive started for a dinner party.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 180°C (356°F).
    2. In a baking tray, add the walnuts, butter and a pinch of salt. Put it in the oven for a couple of minutes to melt the butter. Toss the walnuts in the butter and allow to toast for a further 7-10 minutes, until nicely golden. Keep a close eye as the walnuts can burn very easily.
    3. Drain the burrata or mozzarella from the brine. Serve on a plate with fresh salad leaves, a scatter of salted walnuts, a dollop of basil pesto and salt and pepper to taste.

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