Burrata, Strawberry & Passionfruit Sambal Watercress Salad

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Ingredients:

2 Balls Burrata

1 Pineapple

200g Strawberries, chopped into 0.5cm dice

3cm Ginger, minced

4 cloves Garlic, minced

4 Red Chillies, finely chopped

80g Caster Sugar

2 Passionfruit, pulp

1 Lime, juiced

1 tsp White Miso

1 tbsp Fresh Coriander, finely chopped

200g Watercress 

Fruity Cashew Confetti:

50g Cashews, roasted 15 minutes 160C

10g Freeze Dried Strawberries

20g Dried Pineapple (from pineapple above)

 

Method:

  1. Begin with the pineapple crisps. Set the oven to the lowest it can go and slice half the pineapple as finely as you can (if you have a mandolin, use this)

  2. Lay the slices on baking paper and dry in the oven for 4 hours, or until crisp throughout. Set aside to cool.

  3. Take 20g of this pineapple and blitz to a confetti with the freeze dried strawberries and cashews. Set aside in an airtight container.

  4. Chop the remaining pineapple into chunks and grill in a griddle pan until lightly charred, soft and sweet.

  5. For the sambal, combine the strawberries, ginger, garlic, chilies, sugar, passionfruit, miso and coriander in a bowl. Taste, it should be tangy, sweet, spicy and lightly salted. Adjust with more lime, sugar or salt if needed.

  6. When ready, divide each burrata in two. Divide the watercress and sambal between 4 bowls and top with the burrata and grilled pineapple.

  7. Sprinkle with the confetti and serve.

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