Nectarine, fennel & burrata salad
Sweet, sharp, crisp and creamy – Lucas Hollweg's simple salad delivers all kinds of flavours and textures. Steeping the nectarine slices in a fennel dressing for a few minutes helps accentuate their flavour.
- Prepare20 mins
- Cook5 mins
- Total time25 mins
- 75ml cider vinegar
- 1½ tbsp caster sugar
- 1 tsp fennel seeds, roughly ground
- Pinch chilli flakes
- 4 ripe nectarines, pitted and cut into 0.5cm- thick slices
- 3 tbsp extra virgin olive oil, plus extra to serve
- ½ tsp fine salt
- 2 fennel bulbs, finely sliced
- ½ x 25g pack mint, leaves picked
- 150g burrata
- 30g roasted chopped hazelnuts
Put the vinegar, sugar, fennel seeds and chilli flakes in a small saucepan and bring to the boil. Simmer for 3 minutes.
Put the nectarine slices in a mixing bowl and pour over the hot vinegar mixture; marinate for 10 minutes. Drain the liquid into a small bowl, then whisk in the olive oil. Season with the salt and some ground black pepper.
Pour two thirds of the dressing back in with the nectarines, add the sliced fennel and tear in most of the mint. Lightly toss together, then season again, if needed. Arrange on a platter and nestle in the ball of burrata. Drizzle with the remaining dressing, then scatter over the hazelnuts and a few more mint leaves. Finish with a trickle more oil.
And to drink...
Yalumba Organic Viognier, Australia
The peach flavours in this aromatic, refreshing white echo those of the salad.
Typical values per serving when made using specific products in recipe