Ingredients
Method
Main
1.Shave zucchini on a mandolin, toss with lemon juice, season to taste and set aside (1-2 minutes).
2.Shave fennel into a bowl, then add zucchini, mint and olive oil, season to taste and toss to combine.
3.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.
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