Low Carb Potato Salad with Crème Fraîche Dressing and Crispy Saltbush
Recipe provided by Callum Hann
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Prep Time: 15 minutes.
Serves: 2-4
Summer
Recipe provided by Eats with Marie for Australian Blackberries (Blackberry, Peach & Burrata Salad)
Summer entertaining at its simplest. Try this ultimate side dish for your next gathering.
Ingredients
- 1 ripe yellow peach, sliced
- 1 punnet fresh blackberries, some left whole and some halved
- ½ cup fresh basil leaves
- 1 150g ball fresh burrata, room temperature
- 1 tbsp toasted pumpkin seeds
- Salt and pepper, to taste
- 1 tsp chilli flakes
- Toasted bread, for serving
- HONEY BALSAMIC DRESSING
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 2 tsp honey
- Pinch of sea salt
Method
- Combine all dressing ingredients in a small jar. Close tightly with lid and shake well to combine. Set aside at room temperature.
- To serve, assemble the peach slices and blackberries on a serving platter. Scatter with fresh basil leaves.
- Add the ball of burrata to the platter, breaking it open slightly. Sprinkle with pumpkin seeds and drizzle over spoonfuls of the dressing.
- Season with salt, pepper and chilli flakes, to taste. Serve with grilled or toasted bread.