Charred Baby Capsicums with Burrata

Serves: 4-6 | Prep Time: 00 minutes | Cook Time: 00 minutes

Ingredients

1/2 cup extra virgin olive oil, divided

1 tbsp honey

2 tbsp roasted pistachios, finely chopped

Juice of 1 lemon

2 tablespoons white wine vinegar

2 tablespoons fresh chives, finely chopped

2 cloves garlic, finely grated

1 pinch of salt, cracked black pepper

450g baby capsicums (red, yellow, and orange for variety)

1/2 teaspoon smoked paprika

1 loaf of ciabatta or sourdough bread, sliced

250g burrata cheese (2 balls), at room temperature

In a small jar or bowl, combine 1/4 cup olive oil, honey, pistachios, lemon juice, vinegar, basil, chives, thyme,

garlic, and a pinch of salt, pepper, and chilli flakes. Whisk or shake until smooth and well combined.

Adjust seasoning to taste. Set aside.

In a large bowl, toss the baby capsicums with 2 tbsp olive oil, smoked paprika, salt, and pepper.

Place the ciabatta slices on a tray. Drizzle both sides with 1 tbsp olive oil and lightly season with salt.

Place the bread slices on the grill and toast for 2–3 minutes per side, until golden and slightly crisp.

Remove and set aside.

Grill the peppers, turning occasionally, until their skin is blistered and charred, about 3–4 minutes per side.

Transfer the charred capsicums to a plate.

Arrange the grilled capsicums on a serving platter. Tear the burrata into chunks and scatter it around the peppers.

Drizzle the pistachio vinaigrette generously over the peppers and burrata.

Garnish with extra chopped basil or chives if desired. Serve immediately with the grilled bread on the side for scooping.