BURRATA WITH FENNEL MARINATED CUCUMBER AND SEED CRACKERS

Prep:
15 minutes
Cook:
1 HOUR MARINATING TIME (OR FOR AS LONG AS POSSIBLE)
Serves:
2 AS PART OF A MAIN MEAL OR STARTER

Ingredients

1 Lebanese cucumber, halved and cut into wedges

2 tablespoons cider vinegar

4 tablespoons olive oil

1 teaspoon caster sugar

1 teaspoon fennel seeds, toasted, lightly crushed

1/8 teaspoon dried chilli flakes

2 x 125g tubs Massimo’s Burrata, drained from their liquid, patted dry

100g Line’s Knækbrød Danish Crackerbreads Rye, Fennel and Poppy seed (you will need 4 for this recipe)

5g fresh dill, picked

1 teaspoon Findlay Foods Fennel Pollen

Calendula petals (or any other edible flowers)

Method

In a small mixing bowl add the cider vinegar, olive oil, caster sugar, toasted fennel seeds and chilli flakes, season to taste and mix to combine

Add the cucumber wedges and stir to combine, set aside for about 1 hour to marinate

Gently tear open the burrata’s and drain out the creamy liquid from inside

Place the whole opened burrata’s onto serving plates

Break up the crackerbreads and scatter over the top of the burrata

Add the wedges of marinated cucumber and a drizzle of some of the marinade as a dressing

Top with sprigs of fresh dill a sprinkle of fennel pollen and the calendula petals