- 1 Natoora Burrata (weighing approximately 100g)
- 1 tsp of za'atar
- 1 handful kale
- 1 tbsp of pine nuts
- 1 tsbp of oil
- 1 tsbp of pesto
- Place kale & pine nuts on a baking tray.
- Drizzle with olive oil & season with za'atar.
- Roast for a few minutes until crisp.
- Tear burrata open.
- Sprinkle over kale & pine nuts.
- Finish with pesto.
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