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Burrata, zucchini and garlic chips salad recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Whip up a quick zucchini salad with creamy burrata and crunchy pita chips for a perfect party dish!
Ingredients:
  • 4 mini flour tortillas (see note)
  • 2 garlic cloves, crushed
  • 1.25 gm sweet paprika
  • 160ml (2/3 cup) extra virgin olive oil
  • 80ml (1/3 cup) fresh lemon juice
  • 4.80 gm sea salt flakes
  • 6 zucchini, shaved or thinly sliced into ribbons
  • 125.00 ml fresh basil leaves
  • 100g tub burrata cheese
Instructions:
  • Preheat the oven to 200C/180C fan forced. Cut each tortilla into 6 wedges. In a small bowl, mix together garlic, paprika, and 2 tablespoons of oil. Arrange tortilla wedges on a large baking tray and brush with the oil mixture. Bake for 5 minutes until crispy.
  • In a bowl, mix together the lemon juice, salt, and half of the zucchini. Let it sit for 5 minutes, stirring occasionally, until lightly pickled.
  • Pour the remaining oil into a tall jug. Use a stick blender to blend until it becomes foamy. Add the basil and blend until the oil turns a vibrant green. Season to taste. Strain the oil, removing any solids.
  • After draining the pickled zucchini, mix it with the rest of the zucchini in a large bowl. Season the mixture. Place the burrata at the center of the serving plate. Surround the burrata with the zucchini mixture and garlic crisps. Finish by drizzling the basil oil over the zucchini before serving.

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