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
100-150g green olives, pitted
1 shallot, finely diced
juice of 1 lemon
⅓ cup chopped mint
⅓ 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.

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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.
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