Burrata Greens Lemon Chilli Oil

I’ve made this for dinner parties at home and for catering jobs.  It’s the perfect recipe for when you have to bring a dish to someone’s house or a picnic.  You don’t have to shell the broad beans but, let’s face it, it’s so much better.  Use the leftover lemon chilli oil for summer salads, fish and avocado on toast!

Serves 2

Ingredients:

350g peas (blanched)

200g broad beans (blanched for 3 mins and optional to peel)

200g burrata, at room temp (sliced)

Lemon Chilli Oil:

1/2 medium white onion, sliced

2 medium chillis, thinly sliced with seeds

200ml sunflower oil

3 garlic cloves, diced

The rind of 1.5 lemons

Dressing:

3 tbsp extra virgin olive oil

5 tbsp lemon juice and the zest of 2 lemons

1 tbsp white wine vinegar

Pinch of sugar

2-3 tbsp chilli oil

Salt and pepper

Start with the lemon chilli oil.  Set a medium saucepan to a medium to high heat and add the sunflower oil.  To check the heat, add a bit of onion and when it sizzles, add the remaining onion.  Fry for 5mins until they start to colour.  You might need to turn down the temp a little. It should be simmering but not out of control. 

Then add the chopped chilli and cook for 2 mins.  Then add the lemon rind and garlic and fry for another 2 mins.  Remove from heat.  You want more heat, add a good pinch of dried chilli flakes at this point.

Prep the veg and mix the dressing ingredients together into a small bowl.  Toss the dressing with the peas and broad beans and pour everything on to a serving platter. 

Arrange the burrata on top.  Spoon over some of the crispy bits from the chilli oil on top of the cheese and season with salt, pepper and more lemon’s zest.