My winter citrus, crispy kale and creamy burrata salad

Yield 2 portios



  1. Slice the peel of the citrus. Slice the citrus diagonally in slices. Layer on the plate.
  2. Tear the kale leaves from the stem ( you can use those in soup or in a veg tarte), heat some olive oil in a frying pan and add the kale, fry till tender. Add ot the citrus slices.
  3. Top the citrus and kale with the burrata, season with salt and pepper and a drizzle of great quality olive oil and enjoy!


on by Sandra Slawinski

Recipe by Leeks and High Heels at