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Shaved zucchini, fennel and mint salad with burrata

When you cut the burrata, the creamy centre will spill into the salad and make a delicious dressing for this light dinner.

You'll need

1 zucchini Juice of 1 lemon 1 baby fennel bulb, fronds reserved 1 tbsp mint, torn 2 tbsp extra-virgin olive oil, plus extra for drizzling 6 anchovy fillets 1 burrata To serve: sourdough bread


  • 01
  • Shave zucchini on a mandolin, toss with lemon juice, season to taste and set aside (1-2 minutes).
  • 02
  • Shave fennel into a bowl, then add zucchini, mint and olive oil, season to taste and toss to combine.
  • 03
  • Arrange zucchini and fennel salad on a platter, then scatter anchovies and fennel fronds over, top with burrata, drizzle with olive oil and serve with crusty sourdough bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2013

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