AT A GLANCE
When you cut the burrata, the creamy centre will spill into the salad and make a delicious dressing for this light dinner.
|01||Shave zucchini on a mandolin, toss with lemon juice, season to taste and set aside (1-2 minutes).|
|02||Shave fennel into a bowl, then add zucchini, mint and olive oil, season to taste and toss to combine.|
|03||Arrange zucchini and fennel salad on a platter, then scatter anchovies and fennel fronds over, top with burrata, drizzle with olive oil and serve with crusty sourdough bread.|