Shaved zucchini, fennel and mint salad with burrata


  • Serves 4 people

When you cut the burrata, the creamy centre will spill into the salad and make a delicious dressing for this light dinner.

  • 1 zucchini
  • Juice of 1 lemon
  • 1 baby fennel bulb, fronds reserved
  • 1 tbsp mint, torn
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 6 anchovy fillets
  • 1 burrata
  • To serve: sourdough bread
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.
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