Burrata, strawberries, white condimento with an almond, coriander, and sesame seed chilli crisp
Ingredients
For the almond, coriander, and sesame seed chilli crisp:
50g Belazu Early harvest Olive Oil
35g almonds, chopped
1 tsp coriander seeds
1 tbsp white sesame seeds
1 tsp Aleppo chilli flakes
½ tsp Maldon sea salt
¼ tsp cracked black pepper
For the burratta:
2 tbsp White Condimento
1 tbsp Moscatel Vinegar
250g fresh strawberries, hulled and cut into halves and quarters
4x 100g Burrata
Instructions
- Place all the ingredients apart from the Early Harvest Olive Oil for the chilli crisp into a medium heatproof bowl.
- Place the olive oil for the chilli crisp into a small saucepan and heat on a medium heat for 3-4 minutes until hot.
- Carefully pour the hot olive oil on top of the chilli crisp mix. Don’t worry, it will sizzle! Set aside and allow to cool for 5 minutes.
- Add the White Condimento and Moscatel Vinegar to the chilli crisp and whisk with a fork to make the dressing.
- When you are ready to serve, place the burrata balls on each plate, add the strawberries to the dressing and mix gently. Drizzle the strawberries over each burrata.
- Enjoy with a cold crisp spritz!
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