Burrata & Watermelon Salad

In the words of Michael Carr, Head Chef at Fenchurch Restaurant "This is the perfect recipe to accompany your Blanc de Blancs sparkling wine". 

Ingredients

1x watermelon
1x burrata 

Golden raisin puree

250g golden raisins
2x star anise
15g caster sugar
20ml chardonnay vinegar
200ml vegetable stock

Aubergine puree

100g butter
1x whole aubergine
2x shallots
1 tsp of curry powder
2 tbs of crème fraiche
150ml vegetable stock 

Candied walnuts

200g walnuts
100g caster sugar
150ml of water
300ml of vegetable oil 

Garnish

Mixed Cornish little leaves
Nasturtium pads 
Good quality olive oil

Method

Trim the watermelon to the flesh and cut into 6 rectangular pieces. These should be approx. 10 cm long, 3 cm deep and 4 cm wide in size.

Juice the trim and reduce to a syrup consistency by simmering over a moderate heat. Cool down and place pieces of watermelon in this juice and leave in the fridge for later.

For the golden raisin puree, place all ingredients in the pan and slowly bring to boil. When the raisins are soft, they are ready to blend to a smooth puree. Make sure to remove the star anise before blending.

For the aubergine puree, chop and dice the aubergine and thinly slice the shallots. Gently sweat the shallots with butter and curry powder until softened. Add the diced aubergine and cook for a further 5-8 minutes. Finally add vegetable stock and blend adding the crème fraiche. Reserve ready for plating. 

For the candied walnuts, add to a pan with sugar and water and simmer until nearly all the liquid has gone. Drain the sticky walnuts onto a tray and let them dry for around 10 minutes. While drying, put the vegetable oil in the pan and bring to 180c. Fry the walnuts for approx. 4 minutes but be careful and use a slotted spoon to remove the walnuts onto a padded tray to drain any access oil.

Now to assemble, tear the burrata and either grill or blowtorch the watermelon. Serve the watermelon on a plate and place the burrata over the top and on the side. Dot the purees on and around the dish, drizzle some good quality olive oil on the burrata and melon and decorate with small lettuce leaves and nasturtiums. Finish with the candied walnuts.