Courgette, Artichoke and Burrata Panzanella

Serves 4


  • Juice and zest of 1 medium unwaxed lemon
  • 2tbsp capers
  • 200g stale crusty bread such as ciabatta
  • 2 medium courgettes
  • 200g jarred chargrilled artichokes, drained of their oil, roughly chopped if necessary
  • 100g drained semi-dried/sunblushed tomatoes
  • small handful of mint leaves
  • handful of basil leaves
  • 1 whole burrata, roughly 150g
  • extra virgin olive oil
  • sea salt and freshly ground black pepper


  1. In a large serving bowl or deep platter, mix together the lemon zest, juice, capers, 6tbsp of extra virgin olive oil and a good pinch of salt and pepper until completely combined.
  2. Tear the bread into chunks and toss in the dressing in the bowl.
  3. With a vegetable peeler, shave the courgettes into ribbons (discarding the seeded part in the very middle) and toss into the bowl with the bread, along with the artichokes and tomatoes.
  4. Add most of the mint and basil leaves and toss again. Place the burrata on top and drizzle everything with a little extra oil and season with salt and pepper. Scatter over the remaining herbs and serve.

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