SUMMER BURRATA

Burrata is a fresh Italian cheese made from a solid mozzarella shell filled with creamy stracciatella and cream, giving it a soft, buttery centre that oozes when cut. It really is the perfect way to start the meal, with some crunchy bread to soak up all the creaminess. It’s no surprise why every restaurant has put their own version of it on their menu as of recently. This summer version is a fun take on it with tart peaches, sweet grapes and an uber punchy green sauce that jumps brings everything in together. Make a couple of plates of it to kick off a dinner party, or enjoy with a plus one as a summer afternoon snack.

SUMMER BURRATA

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SUMMER BURRATA 〰️

Time: 10 minutes

Serves: 2, as a starter

1 burrata

1/2 cup green sauce*

1 yellow peach, sliced

8 red grapes, halved

4 slices bread

Sea salt flakes, to taste

EVOO

Start by toasting the bread in the oven with the grill on high with a
little bit of oil drizzled over. Remove when golden and charred and cut
into halves.

On plate pour green sauce, top with burrata. Scatter peach and and grapes around burrata, before finishing with a drizzle of EVOO and sea salt flakes.

To eat, serve with bread to the side, open burrata with knife and let it drip into the green sauce. Enjoy altogether with bread.

*Green Sauce

60gm cooked warrigal greens (baby spinach if you can’t access warrigal greens)

1 parsley bunch, leaves

1 bunch coriander, washed

1 handful fennel fronds

5 garlic cloves

1 long green chilli

1 lemon, zest and juice

1 lime, zest and juice

1/3 cup EVOO

Sea salt, to taste

Place all ingredients into a food processor and blitz into deep green sauce. Seasons salt to taste and if you need to loosen add drops of EVOO until its right.