Name: Burrata with herb oil and cucumber
Yield: 4
Ingredients: 1 telegraph cucumber, thinly sliced; 1 Lebanese cucumber, thinly sliced; 1 tsp white wine vinegar; 2 burrata (about 125gm each), to serve; Tarragon, to serve; Sliced sourdough bread or baguette, to serve; Herb oil; 2 cups soft herbs, such as chives, mint, flat-leaf parsley and basil; 125 ml (½ cup) olive oil; 1 small garlic clove, crushed

This vibrant spring salad is great served with grilled chicken or fish, or simply partnered with a crusty baguette as a light supper.

Ingredients

1 telegraph cucumber, thinly sliced

1 Lebanese cucumber, thinly sliced

1 tsp white wine vinegar

2 burrata (about 125gm each), to serve

Tarragon, to serve

Sliced sourdough bread or baguette, to serve

Herb oil

2 cups soft herbs, such as chives, mint, flat-leaf parsley and basil

125 ml (½ cup) olive oil

1 small garlic clove, crushed

Method

1.For herb oil, blanch herbs in a saucepan of boiling water until just bright green (5 seconds; see cook’s notes p176). Drain, refresh in a bowl of iced water, then drain again and squeeze out excess water. Transfer to a jug with oil and garlic, and blend with a hand-held blender until smooth. Set aside for 5 minutes to infuse, then strain through a fine sieve.

2.Toss cucumber in vinegar and season well with salt to taste. Pull apart burrata and arrange on a serving plate, scatter cucumber on top, then drizzle with herb oil. Generously season with pepper to taste and top with tarragon. Serve with sourdough bread.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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