Summer Burrata Salad

Method

• 1 To make the candied pistachios, start by boiling pistachios for 30 seconds then drain.

• 2 Toss in icing sugar.

• 3 Heat neutral oil in a pan over medium heat.

• 4 Fry pistachios until golden brown, then drain excess oil on paper towels.

• 5 For the pickled chillies, slice red and green chillies and place them in a sterilized jar.

• 6 In a saucepan, combine vinegar, sugar, salt, bay leaves, and star anise.

• 7 Bring the mixture to a boil, stirring until the sugar is dissolved.

• 8 Pour the hot pickling liquid over the chillies in the jar, ensuring they are completely covered.

• 9 Eat right away or leave or leave cool to room temperature before refrigerating.

• 10 For the salad, slice tomatoes, figs, red onions, and peaches into desired shapes and sizes.

• 11 In a small bowl, mix sugar, red wine vinegar, and salt over the onions and put to one side.

• 12 Drizzle honey and olive oil over the fruit then char with a blowtorch.

• 13 Tear the burrata into pieces and arrange them on a serving plate.

• 14 Place the dressed fruits and vegetables on top of the burrata.

• 15 Sprinkle chopped chives and basil over the salad.

• 16 Drizzle olive oil and balsamic vinegar over the salad.

• 17 Garnish the salad with candied pistachios and pickled chillies.