Burrata Greek salad

This was a happy accident! But it works so well, as the burrata turns into a creamy dressing coating all the classics you’d find in a Greek salad.

This recipe was not planned. While making a classic Greek salad with a few extras (was adding yellow pepper, chickpeas and avocado), I went to the fridge to grab the feta that I was so sure I had in there, to realise I’d used it. But I did have some burrata. So I tried that instead, and the result was gorgeous.

The creamy centre of the burrata and the ripe avocado essentially turned into a dressing and coated everything so well.

This recipe is a great example of why you shouldn’t be afraid to play around in the kitchen and adapt recipes as needed. Cooking for me is all about experimenting and in this case it worked out magnificently, so I thought I’d share the recipe for you to try.

You’ll need (serves 2 as a main or more as a sharing salad):

• 1/4 cucumber, cut into quarters lengthways then small chunks

• 125g cherry tomatoes, halved or quartered

• 1/4-1/2 red onion, peeled and finely sliced

• 50g black olives, sliced

• 1 tin chickpeas, drained

• 1 yellow pepper, cut into small pieces

• 1 avocado, peeled and cut into small chunks

• Generous shake of dried oregano

• Generous glug of extra virgin olive oil

• Juice of half a lemon

• 100g burrata

Add everything apart from the burrata to a bowl and mix. Tear in the burrata - the middle will start to ooze out which is fine, but make sure to tear the outer layer into pieces. Season with salt and plenty of pepper. Mix again, taste and adjust seasoning to taste. Dig in.