Name: Shaved zucchini, fennel and mint salad with burrata
Yield: 4
Ingredients: 1 zucchini; Juice of 1 lemon; 1 baby fennel bulb, fronds reserved; 1 tbsp mint, torn; 2 tbsp extra-virgin olive oil, plus extra for drizzling; 6 anchovy fillets; 1 burrata; To serve: sourdough bread

Ingredients

1 zucchini

Juice of 1 lemon

1 baby fennel bulb, fronds reserved

1 tbsp mint, torn

2 tbsp extra-virgin olive oil, plus extra for drizzling

6 anchovy fillets

1 burrata

To serve: sourdough bread

Method

Main

1.Shave zucchini on a mandolin, toss with lemon juice, season to taste and set aside (1-2 minutes).

2.Shave fennel into a bowl, then add zucchini, mint and olive oil, season to taste and toss to combine.

3.Arrange zucchini and fennel salad on a platter, then scatter anchovies and fennel fronds over, top with burrata, drizzle with olive oil and serve with crusty sourdough bread.

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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