Burrata with Finger Limes and Pepper Berries
A beautiful dish of creamy burrata, nestled in shaved persimmon and fennel, garnished with native Australian ingredients
Servings: 4 people
Ingredients
- 1 ball burrata
- 1 persimmon
- 1/2 bulb fennel
- 1 finger lime
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp crushed native pepper berries
- 1/2 tsp flaked sea salt
- 1 tbsp baby mint leaves
Instructions
- Wash, then shave the fennel into thin slices, using a mandolin, into small bowl. Pour the apple cider vinegar over the fennel and massage it in using your fingers. This will stop the fennel from going brown. Set aside.
- Wash and shave the persimmon into the slices with a mandolin. Hold it by the leafy top and shave from the bottom, exposing the beautiful star pattern in the centre. Set aside.
- Arrange the fennel and persimmon on a flat plate. I like to twist the persimmon into little ribbons and nestle it into the fennel.
- Place the burrata in the middle.
- Cut the finger lime in half lengthwise and ease out the citrus with your thumb, pushing some on top of the burrata, and the rest around the plate.
- Drizzle with olive oil, sprinkle with the flaked sea salt and crushed native pepper berries, then the baby mint leaves on top.
- Serve immediately with slices of grilled bread on the side.