This side dish achieves the winning formula of plenty of oomph for little effort.
This side dish achieves the winning formula of plenty of oomph for little effort.
Ingredients
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2 burrata balls
1 telegraph (long) cucumber, sliced into even slices
1-2 cukes (baby cucumbers), sliced
micro herbs to serve (optional)
HERB OIL
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100g soft herb leaves (I used tarragon, parsley and basil)
100ml olive oil
2 tsp freshly ground cumin
finely grated zest of 1 lemon
Method
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Step 1
To make the herb oil, bring a pot of salted water to a boil and prepare an ice bath. Once the water is boiling, add the herbs and cook for about 15 seconds, until the herbs are vibrant. Quickly transfer to an ice bath and submerge in the water to cool and halt the cooking. Transfer the herbs to a blender with the oil and cumin and blitz thoroughly.
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Step 2
Strain the mixture through a strainer into a bowl. Don’t worry if it doesn’t look completely verdant green – the oil can emulsify and make it look a little less vibrant than when the herbs were initially blanched – it will still taste amazing.
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Step 3
When ready to serve, add half the large cucumber slices to a serving platter. Mix the lemon zest into the oil. Tear the burrata into large chunks directly over the cucumber. Scatter over the remaining cucumber slices, followed by the smaller cucumber slices, then spoon over the spiced herb oil. Season with salt and pepper, scatter with a few micro herbs, if using, and serve.
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