Exquisite Truffled Burrata and Pumpkin Seed Oil Salad

Ingredients

• 2 large balls fresh Truffle Burrata (most higher end markets have this)
• 1 each medium sized green and yellow zucchini, sliced ¾ inch thick
• 1 tsp dried thyme
• 2 Tbsp olive oil
• 1 red bell pepper, roasted on an open flame, then cut into ½-inch thick julienne slices
• 1 Poblano chili, roasted over the fire, peeled, seeded and julienned
• 1 large yellow heirloom tomato, sliced thinly and cut in half(total of 3 slices each)
• 1 box watercress, cut leaves at the top
• 1 teaspoon seasoned rice vinegar
• 1 juicy lemon, cut in half
• 2 Tbsp toasted pumpkin seed oil, you can find online
• ¼ cup toasted pumpkin seeds, otherwise known as pepitas (see note*)
• Pink salt and black pepper to taste