Raspberries with Chicory, olive oil and burrata

Gill Meller: Raspberries With Chicory, Olive Oil and Burrata

Perfect for a summers day, for sharing or just for you. Gill shares one of his favourite raspberry recipes with us. Yum!
Gill Meller: Raspberries With Chicory, Olive Oil and Burrata

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If I had to choose only one of our soft red fruits, it would be the raspberry I’d save, from the run-off, the poisoned land, the flood. Plant lifted, roots in a damp sack, into the ark. Deck 3 - brassicas, alliums, perennial herbs. Deck 5 - mixed fruit trees, apple, pear, plum.

Serves 2

 

Ingredients:

200g (7oz) Ripe raspberries
1 Large or 2 smaller heads of red chicory, leaves separated
Finely grated zest and juice of half an orange
1 tsp Crushed fennel seeds
3 tbsp Extra-virgin olive oil
2 Burrata (each 100-150g / 3.5-5.5oz drained weight)
Sea salt and freshly ground black pepper

 

Raspberries with Chicory, olive oil and burrata

Method:

Place the raspberries in a bowl with the chicory leaves. Add the orange zest and juice, the crushed fennel seeds and 2 tablespoons of the olive oil. Season with a little salt and pepper. Tumble everything together carefully – you don’t want to crush the raspberries.

Tear the burrata equally over 2 plates, then spoon over the raspberries and leaves. Give the salad a final trickle with the remaining oil and season with a pinch of salt and twist of pepper. Serve at once.

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