Drain fresh burrata and set aside on a wooden cutting board.
In a medium sized frying pan add ½ teaspoon (2.5ml) of olive oil. Set pan on medium/high heat and add the pumpkin seeds. Stir for 2-3 minutes until pumpkin seeds are lightly browned. Remove and set aside.
Arrange 4 plates with spinach leaves, dividing evenly.
Cut the burrata balls in half and place each half on top of the spinach with the open creamy side facing up. Lightly drizzle with organic olive oil. Sprinkle the toasted pumpkin seeds over the burrata and spinach. Lightly dust the plate with cinnamon.
Serve immediately.
Drain fresh burrata and set aside on a wooden cutting board.
In a medium sized frying pan add ½ teaspoon (2.5ml) of olive oil. Set pan on medium/high heat and add the pumpkin seeds. Stir for 2-3 minutes until pumpkin seeds are lightly browned. Remove and set aside.
Arrange 4 plates with spinach leaves, dividing evenly.
Cut the burrata balls in half and place each half on top of the spinach with the open creamy side facing up. Lightly drizzle with organic olive oil. Sprinkle the toasted pumpkin seeds over the burrata and spinach. Lightly dust the plate with cinnamon.
Serve immediately.
