Peperonata with Marinated Avocado and Burrata

Ingredients

• 2 red bell peppers
• 25 g pistachios
• black pepper (freshly ground)
• Fleur de sel
• 250 g burrata (mozzarella, 2 balls)
• 4 Basil stems
• 2 ripe avocados
• 1 organic lime (zest and juice)
• 6 tbsp pistachio oil

Instructions

1. 1.

   Preheat the oven grill (if no grill function is available, preheat the oven to 220 °C (200 °C fan).

2. 2.

   Quarter the bell peppers, remove seeds and wash. Place them skin-side up on a baking tray, press flat, and grill on the upper rack for about 20 minutes until the skins blacken and blister. Remove, place in a freezer bag, and chill in the refrigerator for 10 minutes.

3. 3.

   Lightly toast the pistachio kernels in a non-stick pan without fat, then let them cool on a plate.

4. 4.

   Take the peppers from the fridge, peel off the skins, and cut into 2 cm pieces. Season with pepper and a pinch of Fleur de sel.

5. 5.

   Pat the burrata dry and tear into 2–3 cm pieces. Wash the basil, pat dry, pluck leaves from stems, and roughly crumble them.

6. 6.

   Halve the avocados lengthwise, remove pits, and scoop out the flesh with a spoon. Cut each half into 6–8 slices. Sprinkle lime zest and drizzle 2–3 tsp lime juice over them. Season with pepper and Fleur de sel.