Burrata with peppers, olives and capers

Jill Dupleix
Cheese-lovers delight: Italian burrata with peppers, olive oil and capers.
Cheese-lovers delight: Italian burrata with peppers, olive oil and capers. Photo: Edwina Pickles
Difficulty
Easy
Dietary
Egg-free

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.

Jill Dupleix's guide to burrata cheese