Strawberry, basil & burrata with green peppercorns & croutons

Name: Strawberry, basil & burrata with green peppercorns & croutons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 400 g pack strawberries, hulled and halved or quartered, depending on size; 1 shallot, finely chopped; ½ tsp caster sugar; ½ tsp sea salt flakes, plus extra to taste; ½ lemon, juice; 1 tsp Cooks’ Ingredients Green Peppercorns, crushed; 3½ tbsp extra virgin olive oil; 2 ciabatta rolls; 25 g pack basil, leaves only; 285 g pack No.1 Burrata, drained

Strawberries, creamy cheese and a piquant dressing are a delicious match in this elegant starter or lunch.

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Serves2
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins
Pluschilling

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400g pack strawberries, hulled and halved or quartered, depending on size
1 shallot, finely chopped
½ tsp caster sugar
½ tsp sea salt flakes, plus extra to taste
½ lemon, juice
1 tsp Cooks’ Ingredients Green Peppercorns, crushed
3½ tbsp extra virgin olive oil
2 ciabatta rolls
25g pack basil, leaves only
285g pack No.1 Burrata, drained

Put the strawberries, shallot, sugar, salt, lemon juice, peppercorns and 1½ tbsp oil into a bowl. Gently stir to combine, then cover and chill for 1 hour.
Preheat the oven to 220ºC, gas mark 7 about 20 minutes before you want to serve. Tear the rolls into chunks and toss with the remaining 2 tbsp oil and a generous pinch of sea salt flakes. Spread on a baking sheet and bake for 8-10 minutes until golden and crunchy.
Shred or tear the basil leaves, toss them through the strawberry mixture, then arrange on a large plate. Scatter over the croutons and top with the burrata, whole or broken open, and seasoned. Serve immediately.

Typical values per serving when made using specific products in recipe