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.

Styling by Lisa Featherby

Styling by Geraldine Muñoz