Burata ar Bouquet de Leitís, Avocado agus Trátaí Silíní

Wash the cherry tomatoes and cut them in half. Peel the shallot and chop it into small, fine cubes. Put the shallots with the cut cocktail tomatoes in a bowl and season with balsamic vinegar, olive oil, salt and pepper and set aside so that the "tomato salad" can sit through.

Wash the iceberg lettuce and cut into large pieces. Cut open the avocados, remove the core from the avocados and cut the avocados into fine, oblong pieces (half an avocado per plate). Take the burrata out of the packaging and cut in half if a piece is too big, depending on the variety.

Now arrange the plate with the ingredients mentioned above. Starting with the iceberg lettuce, the burrata, the avocado and the cocktail tomatoes. Finally, season the whole thing with balsamic vinegar, olive oil, salt, pepper, oregano and herbal salt.