SERVES 4 AS A STARTER OR LIGHT MEAL V GF
HANDS-ON TIME 30 MINS
TOTAL TIME 30 MINS, PLUS CHILLING
Making your own herb oil might sound like a bit of a faff, but it’s totally worth it. This recipe makes enough to store in the fridge for up to a month, to add to salads, swirl into soups and drizzle over pasta.
• 300g cucumber, roughly cut into chunky 3cm pieces
• 1 red chilli
• 2 tbsp extra-virgin olive oil
• 1 tbsp rice wine vinegar
• 1 tsp caster sugar
• 2 ripe peaches, stones removed, cut into 8 wedges
• ½ x 30g pack basil, leaves picked
• ¼ x 30g pack mint, leaves picked
• flaky salt, to serve
• 2-3 tbsp green herb oil (see below), or extra-virgin olive oil, to serve
For the DIY burrata
• 2 x 150g balls vegetarian mozzarella
• 150g full-fat crème fraîche
• ¼ tsp flaky salt
For the green herb oil (makes 150ml)
• 100g green herbs (a mix of parsley, basil, mint or dill)
• 200ml rapeseed oil
1 First, make the DIY burrata (burrata is usually not vegetarian). Drain the mozzarella, then tear each ball into 10 pieces. Add these to a mixing bowl with the crème fraîche and salt. Stir to combine, then cover and place in the fridge to chill for 2 hours.
2 While the burrata is chilling, make the green herb oil. Fill a pan with water and bring to the boil. Meanwhile, fill a large mixing bowl with cold water and ice. Lower the herbs into the boiling water, stir for 15 seconds, then immediately use tongs or a slotted spoon to lift them into the icy water. After a minute, lift them out of the cold water and squeeze dry. Tip them into a blender along with the oil and blitz until smooth. Line a sieve with a muslin cloth and set over a jug. Pour the green oil into the cloth and allow to drain without squeezing until all the oil is in the jug.
3 Pat the cut sides of the cucumber pieces dry with a piece of kitchen pape
