Strawberry burrata basil white condimento vinegar salad almond sesame seed chilli Square-min.jpg

Burrata, strawberries, white condimento with an almond, coriander, and sesame seed chilli crisp

Name: Burrata, strawberries, white condimento with an almond, coriander, and sesame seed chilli crisp}
Prep time: 15 min
Cook time: 5 min
Yield: 4 people

Prep 15 minutesCooking 5 minutes4 people

recipe

5 minutes

Starter Recipes

Side Dish

30 minute or less

Summer Recipes

Vegetarian Recipes

Oils

Vinegars

Easy

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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!