Fast Recipes

Shaved zucchini, fennel and mint salad with burrata

Australian Gourmet Traveller recipe for shaved zucchini, fennel and mint salad with burrata.

By Lisa Featherby & Alice Storey
  • Serves 4
Shaved zucchini, fennel and mint salad with burrata
Shaved zucchini, fennel and mint salad with burrata

Ingredients

  • 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

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.