Cucumber & Grilled Apricot Salad With Burrata And Sage

By Héloise Brion, Irene Berni & Sabrina Goldin

All you’ll need

Ingredients

Cucumbers;
Apricots;
Burrata;
Sage

Instructions

Cut the cucumbers into strips and the apricots in half, then cook them on the BBQ grill.
On a large plate, arrange the sliced burrata on a bed of sage. In a saucepan, infuse some olive oil with some sage.
Be careful not to burn the oil. Drizzle the apricots and cucumbers with the infused oil.

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Discover Héloise Brion, Irene Berni & Sabrina Goldin

Sabrina Goldin is originally from Argentina. She’s the co-founder (with her husband, Stéphane Abby), of the Parisian restaurant Carbon. An ode to sharing and nature, the restaurant perfectly reflects the values of the couple. And in the kitchen, Sabrina makes use of the most ancient cooking element in the world – fire. Héloïse Brion worked in fashion before dedicating herself to cooking and founding the famous website Miss Maggie's Kitchen, where she shares recipes and tips with culinary arts enthusiasts. Irene Berni is an Italian entrepreneur. She runs a bed & breakfast and is the author of cookbooks.

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They are game-changers, they are shaping the future with true optimism, and they own an authentic voice. Let them inspire you as they make their dreams a reality. Discover the new recipes.