The garlicky crusty bread works so well with the juicy courgette and creamy burrata. Inspired by panzanella, it’s a really great simple plate. Ideal for sunny days.
Ingredients
Makes 2 portions
2 slices sourdough bread, roughly torn into chunks
2 cloves garlic, finely sliced
1 tsp thyme leaves
1 large courgette or 2 small cut in half lengthways, then cut at a slight angle into uneven shapes around 3cm long
1 ball burrata
1 tsp lemon juice
A handful of basil leaves, washed
A very good pinch of chilli flakes
Olive oil
Salt
Looking for substitutions?
Swap the burrata for buffalo mozzarella or ricotta
Swap the lemon for a splash of red or white wine vinegar
Recipe
- Colour the courgettes in a pan with a little oil over a high heat. When tender turn down the heat, stir in salt and chilli flakes to taste
- Place a good glug of oil in a wide pan over a medium heat. Add the garlic and thyme, let it cook for a minute, then stir in the bread. Move the bread around the pan until it is just golden on the outside, being careful that the garlic does not burn. Season to taste
- Mix together the courgettes and bread in a bowl with the lemon juice and let it sit for at least 5 mins, then mix again. Top with the burrata broken into blobs, basil and more chilli flakes, if you like
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