Recipe Harriet Boucher, Images Ashlee Decaires
This is a refreshing summer salad, and who doesn’t love burrata? I used the frozen pizza dough from Vetro, proved it, rolled it out with some semolina flour and grilled it with lots of olive oil and sea salt. If you are after a quicker option, serve it with your favourite fresh bread, flatbreads or pita.
1 fennel bulb (reserve the fronds)
3 tbsp olive oil
2 tbsp red wine vinegar
2 tsp brown sugar
zest and juice of 1 orange (about ¼ cup juice)
6 Luisa plums (firm is best)
handful of basil leaves
½–1 tsp sumac
flaky sea salt
Finely shave the fennel on a mandolin, then place in a bowl. Add the olive oil, vinegar, brown sugar and the zest and juice of the orange to the bowl and mix in. Allow the fennel to marinate for 10–15 minutes.
Halve and pit the plums, then thinly slice lengthways. Julienne the radish. Add the plum, radish and fennel fronds from the bulb into the bowl of fennel. Give it a gentle mix so you don’t damage the plums.
In a shallow serving bowl, place the burrata in the middle. Arrange the salad around the burrata. Sprinkle the sumac and salt and pepper over the salad, then garnish with torn basil leaves. Serve with chargrilled flatbreads or pita.