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And baby leaf salad


  • 250g cherry tomatoes
  • 150g fresh burrata
  • 50ml Extra Virgin Olive Oil
  • 250g baby leaf salad
  • Salt
  • Seasonal fruit


Wash the tomatoes and cut a shallow X on the base of each cherry tomato.

Next, blanch the tomatoes in boiling water for about a minute.

Put the tomatoes in a bowl of icy water. This will make peeling much easier. Peel the skins off with your hands once the tomatoes have cooled down.

Then, put the peeled tomatoes in a bowl. Sprinkle some salt and rosemary, and then, drizzle some olive oil over them.

Preheat the oven to 100ºC. Once the oven is hot enough, put the tomatoes in for about an hour. Set aside when done.

Arrange the burrata in the centre of your serving plate. Add the baby leaves around the edge and put the tomatoes on top.

Lastly, drizzle the tomato cooking juice and add salt to taste.