SEASONAL SALADS

Burrata, strawberry, passion fruit and pineapple sambal with watercress salad

PREPARATION TIME 30 minutes COOKING TIME 4 hours SERVES 4

YOU WILL NEED

✔ 2 burrata cheese balls ✔ 1 pineapple ✔ 200g strawberries, chopped ✔ 3g ginger, minced ✔ 4 garlic cloves, minced ✔ 4 red chillies, finely chopped ✔ 80g caster sugar ✔ 2 passion fruit pulps ✔ 1 lime, juiced ✔ 1 tsp white miso ✔ 1 tbsp fresh coriander, finely chopped ✔ 200g watercress ✔ salt For the confetti ✔ 50g cashews ✔ 20g dried pineapple, made from the fresh pineapple ✔ 10g freeze-dried strawberries

DIRECTIONS

■ Start with the confetti. Heat the oven to 160°C/Gas Mark 3. Roast the cashews for 15 minutes then remove from the oven and set aside.

■ To make the dried pineapple, slice half the pineapple as finely as you can – use a mandoline if you have one. Lay the slices on baking paper, set the oven to its lowest temperature,