Recipe may contain gluten, peanuts, tree nuts, milk and soy.
This speedy and easy zucchini salad with burrata and pita chips makes for a great party plate when you’re entertaining.
4 mini flour tortillas (see note)
2 garlic cloves, crushed
1/2 tsp sweet paprika
160ml (2/3 cup) extra virgin olive oil
80ml (1/3 cup) fresh lemon juice
2 tsp sea salt flakes
6 zucchini, shaved or thinly sliced into ribbons
1/2 cup fresh basil leaves
100g tub burrata cheese
4 Method Steps
Step 1Preheat the oven to 200C/180C fan forced. Cut each tortilla into 6 wedges. Combine the garlic, paprika and 2 tablespoons oil in a small bowl. Place tortilla wedges on a large baking tray. Brush with the oil mixture. Bake for 5 minutes or until just crisp.
Step 2Meanwhile, combine the lemon juice, salt and half the zucchini in a bowl. Set aside, stirring occasionally, for 5 minutes or until lightly pickled.
Step 3Place the remaining oil in a tall jug. Use a stick blender to blitz until it starts to foam. Add the basil and blitz until well combined and the oil is bright green. Season. Strain the oil, discarding any solids.
Step 4Drain the pickled zucchini and toss with the remaining zucchini in a large bowl. Season. Place the burrata in the centre of the serving plate. Arrange the zucchini mixture and garlic crisps around the burrata. Drizzle the basil oil over the zucchini mixture to serve.
Find burrata with the soft cheeses at the supermarket deli counter. Or try light ricotta or cottage cheese instead.
To make this gluten free, swap the mini flour tortillas with mini white corn tortillas (just make sure they’re gluten free).