Burrata is a special fresh Italian cheese and it is essentially a ball of mozzarella with cream injected into the middle. So when you slice it open it explodes with creamy goodness that covers the surrounding vegetables.

It’s a formula I’ve used many times before, with roasted eggplant and mint, as well as an interesting combo of corn, fennel and blood orange. 

While this is a recipe, there is no cooking involved. It’s one of those recipes that is more just assembly than anything else. It’s even more simple than a salad recipe which requires dressing – in this recipe you don’t even need to make a dressing, everything goes straight on the plate. 

Skills You Can Learn From This Recipe

The important skill here is called “surround a Burrata with random vegetables (and sometimes fruit)”… 

Why is this so great? 

Everyone loves Burrata to start with. But also, you can make a totally show stopping side just by adding a Burrata and some good olive oil to a plate of vegetables – literally!

What you need:

• Vegetables, and maybe one fruit
• Fresh herb of some kind
• Burrata
• Good extra virgin olive oil
• Flakey sea salt and pepper

How I came up with this

I had two tomatoes in my organic delivery box, along with this fruit I had never really heard of – it’s half peach half plum, basically it’s a furry plum. 

Anyway, since tomato, peach and basil are a relatively classic combo, I figured it would work great with this peach/ plum thing. 

And I was right! But I needed more crunch – enter the organic radishes, and later turnips, which I added in raw. The key with these two jewels of crunchy bitterness and bite, is to slice them very thin. 

This allows them to to meld together with the cream inside the Burrata (for which they are made to cut through the rich creaminess), offering a nice balance to the flavour, without overpowering anything.

Important Tips

This dish’s life depends on good olive oil. Say it louder!! There is no dressing for this. You simply have the acidity from the vegetables and fruit, the cream from the cheese, but none of this matters without a good olive oil. 

You may think the Burrata is the star. You are wrong. The olive oil is Beyoncé, the cheese is actually kelly Rowland (like it’s amazing don’t get me wrong. but still requires a last name). 

Michelle is the salt if you are wondering – vital to the dish but like you can’t see it or even know it’s there. 

I know what you are thinking – and yes, Solange is the turnip.

Try using this tip with any combination of fresh vegetables, fruit and herbs.

How and where to serve this Burrata dish

• Add some fresh bread of crackers for a light lunch, light dinner or as a starter
• Add to a table of three dishes for a yummy meal to serve four. It would go well with roasted salmon and roasted fioretto with tahini!