Bursting with summer flavours and colour, this salad goes especially well with seafood.
2 large red capsicums
150ml extra virgin olive oil
60ml red wine vinegar
sea salt and freshly ground pepper
4 balls of burrata (100g each)
½ bunch of basil
1. To prepare the capsicums, rub the skins well with 1 tsp of the extra virgin olive oil and put on a hot barbecue. Keep turning them until they are well blackened on all sides, about 15-20 minutes. Put the cooked capsicums in a bowl and cover with plastic wrap. Leave them to steam for about 30 minutes, then peel, de-seed and slice into thin strips. Dress with the remaining extra virgin olive oil, red wine vinegar, sea salt and freshly ground pepper.
2. Spoon capsicum equally onto 4 plates. Place a burrata on each pile of capsicum, scatter the basil leaves over the top, drizzle with a little more olive oil and give another grind of pepper.
Goes well with grilled salmon fillets with salsa verde.
If you like this recipe, try this burrata with tomatoes and basil oil recipe.