Summer’s Burrata, Charred Courgette, Tomato, and Basil Salad:

Celebrate the best of summer with this fresh and vibrant salad. Creamy burrata is paired with smoky charred courgettes, juicy ripe tomatoes, and fragrant basil, then finished with a drizzle of extra virgin olive oil and balsamic glaze. Simple to prepare yet full of flavour, it’s the perfect light lunch, starter, or side dish for warm summer days.

Ingredients:

1 x Burrata
2 x Mereworth courgettes, 1 yellow, 1 green
500g x Mereworth tomatoes
1/2 x bunch Mereworth basil, finely sliced
1/2 x bunch Mereworth edible flowers
Nasturtium leaves and flowers
1/2 x bunch Mereworth spring onions, finely sliced
30g toasted pinenuts
50g x Olive oil
20g x Balsamic vinegar
500g Water
15g Table salt
5g Black pepper
3 sprigs Mereworth rosemary
2 cloves Garlic
Salt and pepper

 

Method:

For the courgettes:

1. To make the brine add the water, salt, pepper, rosemary, and garlic to a pan. Bring to the boil to dissolve the salt and cool to room temperature.
2. Slice the courgettes into thin strips, approximately 0.5cm thick.
3. Place the courgettes in the brine for 10 minutes.
4. Remove from the brine and dry on paper towel.
5. Stack the strips of courgettes alternating colours. Stop at 10 strips.
6. Cut the stack of courgettes lengthways.
7. Put aside for plating.

To serve:

1. Slice some of the tomatoes, others can be in pieces. The small tomatoes can be halved.
2. Place some of the tomatoes on the plate, then add the courgette stacks. Then add more tomatoes
3. Add finely sliced basil and spring onions. Dress with olive oil, balsamic vinegar, salt and pepper.
4. Place the burrata in a small serving dish and dress with olive oil.
5. Finish the tomatoes with toasted pinenuts, nasturtium leaves and flowers, and the edible flowers.