This was my first meal ever mostly from my own garden! It was so easy and so delicious!
enough for 1 to 2 people; easily doubled
Do to your own taste of course...
Place in glass bowl and toss
about 3 plum tomatoes cut into wedges and/or cherry tomatoes
1 large garlic clove, minced
4 mint branches' leaves, chopped if large
4 branches of parsley, chopped with their non-thick stems
a small handful of baby mesclun
about ½ cup or bit more of black beans cooked
generous olive oil
big pinch chipotle chili flakes
generous black pepper
You can set it aside for a while at this point if you need to.
When ready to serve, stir through
a big handful shelled pistachios, roasted and salted.
Taste; add salt if required (my pistachios were quite salty already).
Top with
a generous scoop of creamy ricotta cheese.
Serve with a favorite bread.
Super adapted from Burrata with Cherry Tomatoes and Minty Pistachio Pesto in the July-August 2017 issue of JAMIE magazine. They recommend pistachio oil instead – I'm sure that would be amazing! I so highly recommend this magazine to perk up your cooking and meals!