Italian gratin with mint pesto

Ingredients:

• 6 Aviko One-for-all Gratins
• 4 sprigs of mint
• 2 tbsp cashew nuts
• 4 tbsp extra virgin olive oil
• 6 figs
• 1 lime
• 3 tbsp sugar + extra
• 2 balls of burrata of 150 g
• 6 slices of serrano or parma ham

Method

Preparation: 45 minutes

• Bake the gratins on the BBQ or according to the instructions on the packaging in the oven. Keep them warm.
• Remove the tips from the mint sprigs and set them aside. For the pesto, puree the rest of the mint leaves in the blender or with the hand blender with 2 teaspoons of cashew nuts and the olive oil. Season with salt and pepper.
• Cut the figs into pieces. Scrub the lime clean and grate the green skin of the fruit.
• Heat the figs with the lime zest, sugar and 2 tablespoons of water until the sugar is slightly caramelised. Add the lime juice and another 3 tablespoons of water and cook the figs until soft. Mash the figs with a fork into a coarse jam or mash them with a hand blender until smooth.
• Add extra sugar to taste.
• Chop the rest of the cashews. Roast them on the BBQ in the oven or in a dry frying pan until golden brown and shake on a plate.
• Halve the gratins and place them on 4 boards or plates. Divide the pesto and burrata over it. Tear the ham into strips and place on the burrata.
• Spoon the fig jam on top of the ham and sprinkle with the roasted cashew nuts. Garnish with the reserved mint tips.