Celeriac risotto, grilled copa, toasted hazelnuts and spicy foam
1️⃣ Cut the cherry tomatoes in half and set aside. Cut your big tomato into wedges.
2️⃣ Slice the peaches into thick wedges and remove the pits. Heat a grill pan or skillet over medium-high heat. Lightly brush the peach slices with olive oil, then grill for 2–3 minutes per side until caramelized and slightly charred. Remove from the pan and let cool slightly.
3️⃣ Assemble the salad : on a large serving platter, arrange the tomatoes, grilled peach slices, and ham slices. Tear the burrata into chunks and place it in the center of the plate.
4️⃣ Scatter fresh basil leaves over the top. Drizzle generously with olive oil and balsamic vinegar, then season with salt and freshly ground black pepper to taste. Enjoy the feast !!
✅ 1 or 2 peaches
✅ 200 g cherry tomatoes + 1 large tomato
✅ 2 slices of cured ham from La Ferme des Noyers
✅ 1 burrata
✅ A few basil leaves
✅ A drizzle of olive oil and balsamic vinegar
✅ Salt and pepper
At The Barn Bio Market, we work hand in hand with producers to bring you quality organic products, always at the best price!
