Tomatoes provide us with valuable amounts of vitamins C and A, both potent antioxidant nutrients and the mineral potassium. Olive oil is high in monounsaturated fat, which decreases the risk of heart disease.
1 x 4 pack HECK Chicken Italia burgers
400g ripe plum tomatoes
125g buffalo mozzarella
12 basil leaves, torn
2 tbsp olive oil
¾ x 30g pack of tarragon
¾ x 30g pack of flat leaf parsley
1 tbsp Dijon mustard
1 clove of garlic
40g small capers
200ml extra virgin olive oil
2 tbsp sherry vinegar
1 x 70g bag of wild rocket
Place the burgers onto a grill tray and cook on a medium to high heat for 7 minutes each side. Once cooked leave to rest for 5 minutes then slice the burgers into strips.
For the salad, put the tomatoes into a bowl and pour over boiling water until just covered. Leave for 1 minute then drain and slip off the skins using a dry cloth to protect your hands if necessary.
Thinly slice the tomatoes and mozzarella and arrange in layers in rows on four serving plates.
Scatter the whole basil leaves over the top, then, just before serving, sprinkle with plenty of freshly milled black pepper and drizzle over the oil.
For the salsa verde, place the herbs and garlic into a small food processor and loosely puree. Add the mustard and capers and blend until smooth.
Transfer the mixture to a bowl and stir in the olive oil. Add the vinegar, little by little, stirring and tasting as you go.
To serve, place the burger strips over the caprese salad on each plate.
Drizzle over the salsa verde, and scatter over some wild rocket leaves.
This recipe is made using our Chicken Italia burgers, but works equally as well using our Naked Chicken sausages, re-shaped into burger form!