Serves 1
Directions
- 1Start by thinly slicing the courgettes, aiming for a quarter to half centimeter thick.
- 2Cook the courgettes in a generous glug of olive oil in a pot.
- 3Season the courgettes with salt and pepper.
- 4Cook for around 25 minutes, stirring occasionally.
- 5Just before the courgettes are done, thinly slice some mint leaves.
- 6Thinly slice some garlic.
- 7Add the sliced garlic to the courgettes and cook for a minute or two.
- 8Turn off the heat and stir in the mint.
- 9Let the courgettes cool to room temperature.
- 10While the courgettes cool, make the dressing by combining vinegar, honey, chili paste, and olive oil in a bowl.
- 11Pour the dressing into the pot where the courgettes were cooked and scrape up any stuck bits from the bottom of the pan to incorporate all the flavor.
- 12Pile up the cooked courgettes on a serving plate.
- 13Place the burrata on top of the courgettes.
- 14Cut into the burrata.
- 15Add the hot honey vinegar dressing over the burrata and courgettes.
- 16Top with some chopped hazelnuts for crunch.
- 17Serve with some crusty bread.
Ingredients
- Courgettes (zucchini)
- Olive oil
- Salt
- Pepper
- Mint leaves
- Garlic
- Vinegar
- Honey
- Chili paste
- Burrata
- Chopped hazelnuts
- Crusty bread
Equipment
Mandoline slicerCutting boardPotSpatulaKnifeBowlSpoonServing plateFork
Tips
- Cooking courgettes in lots of good-quality olive oil intensifies their flavor and creates a great texture.
- Do not waste any of the flavor at the bottom of the pan; scrape up any stuck bits when adding the dressing.
- This dish also works well stirred through some pasta.
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