Burrata and lemon fennel salad

Name: Burrata and lemon fennel salad
Yield: 2 as a starter
Cuisine: British
Ingredients: 1 ball of fresh burrata; 1 big fennel bulb - i had baby fennel so used 3; probably could have used another one; 1 big unwaxed lemon; 1 tbsp extra virgin olive oil + more for drizzling; handful fresh mint leaves; some of the fennel fronds - optional; Seasalt and fresh ground pepper

Alessandra @alessa

There is something really quite wonderful about tearing into a piece of burrata. Usually i add tomatoes and basil but this time tried with a fresh fennel salad. The lemon, fennel and mint are a great contrast to the creaminess of the burrata 😋

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Ingredients

2 as a starter

1ball of fresh burrata
1big fennel bulb - i had baby fennel so used 3; probably could have used another one
1big unwaxed lemon
1 tbspextra virgin olive oil + more for drizzling
handfulfresh mint leaves
some of the fennel fronds - optional
Seasalt and fresh ground pepper

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Steps

1

Slice the fennel finely. Put in a dish.
2

Cut 5-6 strips of the zest of the lemon. This was about 3/4 of the lemon i used. Grate the rest and save for later. (You could also use a grater for the whole lemon.) Add the strips + juice of 1/2 the lemon + 1 tbsp olive oil to the fennel. Leave to marinade for about 10 mins.
3

Lay the fennel out on the serving plate. Tear the burrata into big chunks and put on top of the fennel. Sprinkle with the remaining lemon zest and the mint leaves (+ the fennel fronds if using). Drizzle some olive oil on top. Season and enjoy 😋