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
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.
Tear the bread into chunks and toss in the dressing in the bowl.
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.
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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