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Nectarine, fennel & burrata salad

Nectarine, fennel & burrata salad

By Jack Tsang
20’ Prep time
5’ Cook time
25’ Total time
381 Calories
4 Serving

Summary

Sweet, sharp, crisp and creamy – lucas hollweg's simple salad delivers all kinds of flavours and textures. steeping the nectarine slices in a fennel dressing for a few minutes helps accentuate their flavour.
Jack Tsang 0 Followers

Step by Step

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Step 1

Put the vinegar, sugar, fennel seeds and chilli flakes in a small saucepan and bring to the boil. Simmer for 3 minutes.
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Step 2

Put the nectarine slices in a mixing bowl and pour over the hot vinegar mixture; marinate for 10 minutes. Drain the liquid into a small bowl, then whisk in the olive oil. Season with the salt and some ground black pepper.
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Step 3

Pour two thirds of the dressing back in with the nectarines, add the sliced fennel and tear in most of the mint. Lightly toss together, then season again, if needed. Arrange on a platter and nestle in the ball of burrata. Drizzle with the remaining dressing, then scatter over the hazelnuts and a few more mint leaves. Finish with a trickle more oil.

Ingredient

  • Fine salt
    Fine salt
    0.5 tsp
  • Burrata
    Burrata
    150 grams
  • Mint
    Mint
    25 grams
  • Extra virgin olive oil
    Extra virgin olive oil
    3 tbsp
  • Fennel seeds
    Fennel seeds
    1 tsp
  • Caster sugar
    Caster sugar
    1.5 tbsp
  • Fennel bulbs
    Fennel bulbs
    2
  • Cider vinegar
    Cider vinegar
    75 mls
  • Roasted chopped hazelnuts
    Roasted chopped hazelnuts
    30 grams
  • Nectarines
    Nectarines
    4

Nutrition Facts

View nutrition facts
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