Pear & Burrata with Hazelnut & Mint Pesto




  • 20g (1/2 oz) fresh mint leaves, plus extra for garnishing
  • 60g (2 oz) roasted hazelnuts
  • 1 clove organic garlic
  • 1/2 teaspoon salt
  • 120ml (4 fl oz) organic extra virgin oil
  • 2 teaspoons of freshly squeezed organic lemon juice, plus extra for brushing
  • 2 burratas, drained
  • 3 pears
  • 1 teaspoon Roots & Wings Organic Bee Pollen
  • Roots & Wings Organic MultiSeed Brittles


First make the pesto by placing the mint, hazelnuts, garlic and salt in a food processor and whizz. Add the olive oil and lemon juice and whizz again. The pesto can be stored in an airtight container for up to 3 days.

When you are ready to serve, cut the pears lengthwise into 4 to 5 slices and remove the core. Brush each side with lemon juice to prevent browning and put on a serving dish. Tear each burrata ball into chunks and place on the pear slices. Spoon the pesto on top, season and scatter with the bee pollen and mint. Serve immediately with a stack of Brittles.