The Perfect Burrata & Watermelon Salad Recipe
The Perfect Summer Pairing
Summer is finally here, which means it's time to enjoy those long summer evenings on the patio with a glass of your favourite English fizz in hand! And what better way to compliment your glass of bubbles than with a deliciously light summer bite? We've partnered with Michael Carr, Head Chef at Fenchurch Restaurant to bring you just that, with the perfect Burrata and Watermelon summer salad. In the words of Michael himself: "This recipe is the perfect compliment to the Hattingley Valley Blanc de Blancs English sparkling wine". Why not, try the recipe yourself at home? And don't forget to tag and share your culinary creations with us on Instagram @hatitngleywines.
The Recipe
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 a boil. When the raisins are soft, they are ready to blend into 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 candied walnuts and a glass of Hattingley Valley Blanc de Blancs for a refreshing and deliciously complimentary summer pairing!
