Name: Burrata, Strawberries & Cream Summer Salad
Total time: 45 min
Yield: 2 personnes
Ingredients: Sichuan pickling liquor; 200 g white vinegar; 130 g water; 70 g sugar; 5 g salt; 10 g Sichuan pepper; 1 star anise; Sichuan summer pickles; 100 g pickling liquor (above); 40 g watermelon, cubed; 30 g strawberries, quartered; 20 g chillies, sliced; 10 g red onion, sliced; Gin pickled cucumber; 80 g white vinegar; 50 g gin; 15 g sugar; 5 g juniper berries; 5 g black pepper; 2 g salt; cucumber, ribboned; Pimm’s reduction; 50 g Pimm’s; 10 g balsamic vinegar; To serve; 1 Galbani burrata; 100 g Sichuan pickles; 50 g gin pickled cucumber; 10 g spring onions, sliced; 10 g Thai basil

45 minutes

Difficulty

Ingredients

For how many guests?
Easily adjust the quantities.

Sichuan pickling liquor
200 g white vinegar
130 g water
70 g sugar
5 g salt
10 g Sichuan pepper
1 star anise
Sichuan summer pickles
100 g pickling liquor (above)
40 g watermelon, cubed
30 g strawberries, quartered
20 g chillies, sliced
10 g red onion, sliced
Gin pickled cucumber
80 g white vinegar
50 g gin
15 g sugar
5 g juniper berries
5 g black pepper
2 g salt
cucumber, ribboned
Pimm’s reduction
50 g Pimm’s
10 g balsamic vinegar
To serve
1 Galbani burrata
100 g Sichuan pickles
50 g gin pickled cucumber
10 g spring onions, sliced
10 g Thai basil
10 g extra virgin olive oil
5 g Pimm’s reduction
Pimm’s reduction

Preparation

Pickling liquor: boil vinegar, water, sugar, salt, pepper & star anise. Cool completely.

Sichuan pickles: mix watermelon, strawberries, chilli & red onion. Cover with pickling liquor. Chill 30+ mins.

Gin pickled cucumber: bring vinegar, gin, sugar & spices to the boil then allow to cool. Add cucumber ribbons. Chill 30+ mins.

Pimm’s reduction: simmer Pimm’s & balsamic until syrupy. Cool.

Assemble: plate burrata. Arrange drained pickles & cucumber. Top with spring onion, basil, oil, & Pimm’s drizzle. Season to taste.

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