We're back from our 2 weeks holiday and I was craving veggies and something light! I had planned to put some pesto on here instead of the persillade but didn't have any and didn't have everything to make some. I whipped something up and it was so good that I did it again 2 days later to post it here. I didn't have any parmesan so I used nutritional yeast, some garlic, pine nuits, parsley and there you have a persillade, fresh and delicious. Oh, and don't forget to be generous with the olive oil, use a good quality one!

I added a big fluffy and creamy burrata on top because it's so good and really brings this whole dish together. I highly recommend you try it!

Tomato and cucumber salad with persillade and creamy burrata (serves 2-3) :

• 4 tomatoes
• 1/2 cucumber
• 125g mozzarella mini balls
• 1 burrata
• 1 handful fresh parsley
• 1 small garlic clove
• 1 tsp pine nuts
• 2 tsp nutritional yeast
• 5 tbsp olive oil
• Salt and pepper

Halve the tomato then slice them thinly.

Slice the cucumber.

In a large plate, add the tomatoes, cucumber and mini mozza balls.

In a food processor, add parsley, garlic, pine nuts, yeast, olive oil, salt and pepper. Blend until you get a paste, like a persillade.

Spread the persillade over the tomato salad and add the burrata on top.

Serve with crispy bread.