Burrata with peppers, olives and capers
This makes a great salad or shared entree. If you can't get fresh burrata, scatter with fresh mozzarella instead.
Ingredients
2 red capsicum
2 yellow capsicum
2 tbsp extra virgin olive oil
Sea salt and freshly ground pepper
1 burrata, drained
2 tbsp parsley, basil or mint leaves
2 tbsp Nicoise or Ligurian olives
2 tbsp capers, rinsed
Method
1. Cut the "sides" off each capsicum, and discard the core and seeds. Cut each side into rough two-centimetre squares.
2. Combine the capsicum with the olive oil, sea salt and pepper in a saucepan, and gently stew for 10 to 15 minutes, without colouring. When the capsicum is softened, glossy and fruity, add the parsley, olives and capers, tossing well.
3. Serve on a large platter and gently place the burrata on top. Drizzle with the pan juices and a little more extra virgin olive oil, and cut when you get to the table.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
