Burrata Recipe

Char the peppers

Preheat a grill pan or outdoor grill to high. Lightly oil the bell peppers. Place whole peppers on the hot grill and cook, turning occasionally, until the skins are blackened and blistered all over, about 10–15 minutes. Use tongs to rotate so they char evenly.

Steam and peel

Transfer the charred peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10 minutes to steam. This loosens the skin. Once cooled enough to handle, peel off the blackened skin, remove cores and seeds, and slice the peppers into 1/2-inch-wide strips.

Make the marinade

In a medium bowl whisk together 3 tbsp extra-virgin olive oil (from marinade), 1 tbsp white wine vinegar, 1 tbsp fresh lemon juice, 2 minced garlic cloves, 1/2 tsp granulated sugar and 1/2 tsp salt. Add the thinly sliced red chilli (use half or all depending on heat preference). Taste and adjust acidity or salt.

Marinate

Toss the warm pepper strips into the marinade so they absorb flavor. Let sit at room temperature for at least 20 minutes, or refrigerate up to 4 hours. If refrigerated, bring back to room temperature before serving.

Prepare burrata: Remove burrata from refrigerator 15–20 minutes before serving to come closer to room temperature. Gently pat dry any excess liquid with paper towel and place burrata balls on the serving platter or individual plates. Drizzle 2 tbsp extra-virgin olive oil over the burrata and season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, distributing evenly between the two pieces.

Arrange the peppers: Spoon the marinated grilled pepper strips around and slightly over the burrata so some marinade pools around the cheese. Scatter the thin slices of fresh red chilli from the marinade across the dish for extra heat and color.

Herb and finishing touches: Tear the mint leaves (and basil, if using) and scatter over peppers and burrata. Sprinkle 1 tsp lemon zest over the top, drizzle 1 tbsp extra-virgin olive oil, and finish with 1/2 tsp flaky sea salt for texture. Add microgreens or baby rocket if using.

Serve: Provide toasted country bread or crostini alongside. To eat, tear a piece of burrata so the creamy interior runs into the marinated peppers and scoop onto bread. Best served immediately at room temperature.