Burrata salad with courgette, basil, pistachios & pine nuts
While burrata is known to be infinitely better in its home country, freshly churned and packaged in its stretchy skin just before serving, there is not a lot we can do if we don't live in Italy. Don't lose hope though dear reader, as of course there are plenty of good makers of burrata outside Italy. Find a good cheese shop or, in France, a crèmerie, or a reputable dairy or cheese market. If all else fails, your supermarket will sell burrata and even then, it will still be delicious because burrata is just generally a delicious thing to eat.
Servings: 4 as a side
- 1 courgette
- 2 tbsp extra virgin olive oil plus extra
- 1 lemon or lime both zest and juice
- Sea salt and freshly ground black pepper
- A small handful of freshly torn basil
- 2 tbsp pine nuts
- 1 tbsp pistachios
- 1 burrata
- Black pepper and chilli flakes
First of all, take the burrata out of the fridge and its packaging 30 minutes before serving.
Take your courgette and peel it into ribbons with a peeler. Go all around the courgette until you have the seedy middle left which you can throw away. Put all the ribbons in a large bowl, sprinkle with the zest and juice of half of your lemon or lime, the 2 tbsp extra virgin olive oil, a pinch of salt and the basil. Toss altogether and set aside.
Toast the pine nuts and pistachios until a light gold colour. (If your pistachios are already 'grilled' no need to toast them.) Tip them into a bowl and cover with more extra virgin olive oil and add a pinch of salt.
Squeeze the excess water out of the courgette and plate in a serving bowl all wavy and ruffled. Top with your burrata and grind over some black pepper and add a sprinkle of chilli flakes.
Now, the best part - cut open the burrata and scoop out all the milky curds. Layer it all over the courgette, top with the nuts and oil, and add more basil and a little extra seasoning. Serve.