Smoked burrata with salsa verde and grilled brioche, Big Green Egg

Ingredients

• 1 buffalo burrata
• 100 g fresh Dutch peas
• 2 punnets of Affilla Cress
• 2 punnets of Rock Chives
• 100 ml olive oil
• 2 anchovy fillets
• 1 tsp capers
• 1 tsp black olives (pitted)
• ½ salted lemon
• 2 tbsp sushi vinegar
• Salt and pepper
• Sakura Mix
• Borage Cress
• Black olives (sliced)
• Grilled brioche (sliced)

Method

• Blanch the peas and blend them together with the Affilla Cress, Rock Chives and anchovies until smooth.
• Finely chop the olives, capers and salted lemon and mix into the salsa.
• Add olive oil, vinegar, salt and pepper and season to taste. Smoke the burrata for about 10–15 minutes on cherry wood at 70–80 °C.
• Serve the burrata with the salsa verde, garnish with Sakura Mix, Borage Cress and olive slices. Serve with grilled brioche.

Chef: Michèl Lambermon