Ingredients
| 2 cloves garlic | |
| 2 anchovy fillets | |
| 1 green chilli | |
| 1 small bunch (about 40g) flat-leafed parsley, stems included | |
| ¼ cup olive oil | |
| ½ cup farro, cooked, drained, chilled | |
| 2 balls burrata | |
| mint & flat-leafed parsley sprigs, to finish | |
| green olive & mint salsa | |
| GREEN OLIVE & MINT SALSA | |
| 100-150g green olives, pitted | |
| 1 shallot, finely diced | |
| juice of 1 lemon | |
| â…“ cup chopped mint | |
| â…“ cup chopped flat-leafed parsley | |
| 100ml olive oil |
Ideal to share, this dish is vibrant, zingy, fresh and green, both in colour and taste. It would also work well with large mozzarella balls.
Instructions
| 1. | Use the chopper attachment of a stick blender or a mini food processor to blitz the garlic, anchovies, chilli, parsley and olive oil to a semi-smooth salsa verde. |
| 2. | Taste and season with Maldon sea salt and black pepper. |
| 3. | Mix the farro and salsa verde until evenly combined, loosening up with a little more olive oil if needed. Season and taste. |
| 4. | Remove the burrata from its container and drain on a paper towel. |
| 5. | Spread two plates or platters with green farro, place a ball of burrata on top, scatter with more farro and the sprigs of mint and parsley. |
| 6. | Finely scatter over the green olive and mint salsa. |
| 7. | Serve immediately with crusty bread. |
| 8. | GREEN OLIVE & MINT SALSA |
| 9. | Chop the olives roughly, either by hand or by blitzing briefly in a food processor but don’t over-process. |
| 10. | Then combine all the ingredients in a bowl and season with Maldon sea salt and black pepper. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain