MENU TO SERVE 6
TO START Burrata with courgettes and olives
FOR THE MAIN Rosé roast chicken
ON THE SIDE Orzo with tomatoes and peppers
FOR PUD Apricot custard tart with amaretti crumbs
TO START
Burrata with courgettes and olives
Although this feels indulgent, it is a very simple throw-together dish and makes the most of fresh summer flavours.
Serves 6 • Prep 5 mins • Cook 15 mins
1 medium courgette and 6 baby courgettes, sliced 2mm thin (or use 2 small)2-3tbsp light olive oil3tbsp extra virgin olive oilZest and juice ½ lemon2tsp white balsamic or½ red chilli, finely chopped2 x 150g balls burrata (or use good-quality buffalo mozzarella)150g frozen/fresh broad beans, blanched and podded75g Nocellara, Kalamata or other good quality olives, pitted and sliced/choppedHandful fresh mint leaves, finely shreddedHandful small basil leaves Focaccia/ciabatta, warmed, to serve
