1 shallot, finely chopped
1 clove of garlic
10 semi-dried tomatoes
200g tomato purée
1 tbsp balsamic vinegar
2 tbsp capers
1 handful of fresh basil
3 thin slices of prosciutto
Sauté the shallot and garlic in a dash of olive oil.
Add the chunks of tomato, tomato purée, balsamic vinegar, capers and a dash of oil from the sun-dried tomatoes. Season with black pepper, salt and basil. Leave to simmer for 10 minutes.
Cut the zucchini into strings with a spiral cutter.
Put olive oil in a (wok) pan and briefly sauté the zucchini strands. Season with black pepper and salt. Make sure they stay crunchy.
Serve the zucchini with the sauce, burrata, proscuito and finish with basil and Sandra's Turmeric Quinoa granola.