"Burrata is a creamy fresh cow's milk cheese of stretched curd and cream inside a mozzarella skin," says Brigitte Hafner. "It goes really well with this fresh and fragrant relish. Serve it with toasted crusty bread drizzled with lots of extra-virgin olive oil."
- 2 burrata (about 200gm each)
- To serve: crusty bread
Fragrant green relish
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- ¾ cup (loosely packed) coriander, coarsely chopped
- ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
- ½ long green chilli, finely chopped
- 2 tbsp coarsely chopped roasted skinned hazelnuts
- 1 garlic clove, crushed
- 125 ml (½ cup) extra-virgin olive oil, plus extra to serve
- Juice of 1 lemon
- 1For green relish, dry-roast coriander and cumin seeds (4-6 minutes), grind in a coffee grinder or with a mortar and pestle, then combine in a food processor with herbs, chilli, garlic, nuts and oil and blend to a paste. Add a few grinds of black pepper and sea salt to taste. Just before serving add lemon juice to taste and a dash more olive oil. Serve over the burrata with crusty bread.
Drink Suggestion: 2013 The Wanderer Chenin Blanc, Yarra Valley. Drink suggestion by James Broadway