STRAWBERRY BURRATA SALAD

I adore summer. I know, I’ve mentioned it more than once here but it’s very close to my heart. I also love the food of summer. There is a sense of fun, creativity, simplicity!

I love the feeling of walking through markets and seeing all of the wonderful, fresh produce and playing with whatever ingredients that jump out. Growing up in the Middle East, I’ve become enthralled by contradiction on a plate.

INGREDIENTS

1 lemon, sliced paper thin (yes! You can and should eat this)

Burrata

1 Punnet Strawberries, halved 

A handful of blueberries

Nuts, roughly chopped - I love pistachios and pine nuts

Figs (2-3 dried) or 1 fresh chopped small

Chive blossoms and fresh dill, for serving 

Pickled Shallots

3 medium shallots, thinly sliced

1⁄3 cup white wine vinegar (or rice wine)

1 1⁄2 tablespoons sugar

1 1⁄2 teaspoons salt

1⁄2 chilli, minced (optional)

Chutney 

1 chilli, sliced thin (optional)

½ bulb Fennel, diced 

Fresh dill, roughly chopped 

Lime juice from 1-2 limes  (swap for lemon if you can’t get lime)

Olive oil 

Flaky sea salt

Teaspoon honey 

Teaspoon of capers

METHOD

Place the shallot slices in a small bowl. In a small saucepan over medium-low heat, bring the vinegar, sugar, salt, and chili (if using) to a simmer, swirling the pan to help the sugar dissolve. Pour the pickling liquid over the shallots and let them cool to room temperature. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. I put these on so many things, from other salads to fried eggs and even sandwiches!

Combine chutney ingredients. Combine strawberries (leaving a couple for garnish) and chutney, allowing the strawberries to macerate before plating. 

Place lemon and lime slices on a platter, tear burrata haphazardly on top. Spoon strawberry-chutney mixture over burrata. 

Dollop pickled shallots on top. Sprinkle flaky sea salt and fresh cracked pepper.  Sprinkle chopped pistachios, chopped fresh strawberries and torn fresh dill and chive blossoms on top!