Burrata, spring vegetables, walnuts and green chilli

Serves 2-4 Starters and mains




  • 1 baby cucumber
  • 2 purple radishes
  • splash olive oil
  • 1 burrata
  • crostini or bread, to serve

For the pickled vegetables

  • 350g white vinegar
  • 150g champagne vinegar
  • 100g sugar
  • 30g salt
  • 1 onion, sliced
  • 1 bay leaf
  • 1tbsp caraway seeds, lightly toasted
  • 1tbsp coriander seeds, lightly toasted
  • 1tbsp black peppercorns
  • 2 garlic cloves
  • 750g spring vegetables, such as beetroot, purple-sprouting broccoli, white asparagus, young globe artichokes, broad beans

For the fermented green chilli condiiment

  • 250g fermented green chillies (see Cooks note)
  • 2 garlic cloves
  • 50g coriander leaves and stems
  • 30g flat-leaf parsley leaves
  • 25g sherry vinegar
  • 1/4tsp ground black pepper
  • 1tbsp cumin seeds, lightly toasted
  • 50g walnuts
  • 100g olive oil


For the pickled vegetables, put all the ingredients, except the spring vegetables, in a large pan with 900g water and bring almost to the boil. Remove the pan from the heat and leave in a warm spot to infuse for an hour.

Strain the pickle base into a clean pan, then use the pickling liquid to cook each type of vegetable individually. For instance, if you are cooking a beetroot, you will need to simmer it until tender, then cool. On the other end of the spectrum, if you are pickling mangetout, just pouring hot pickle liquid will be enough to cook it through.

For the condiment, put everything except the olive oil inn a blender and blend until herbs have broken down. Add the olive oil slowly, then season to taste with salt. You will have much more than you need, so keep the remainder in a fridge for up to a week - it can be used on almost anything and is great with eggs on toast.

Remove a few pieces of each vegetable from its pickle and cut into bite-sized shapes where relevant. Cut the cucumber and radishes into similar-sized pieces. Put them all into a small bowl and add around 50g of the pickling liquid, along with a splash of olive oil and some salt and black pepper. Put a spoonful of the green chilli condiment on one side of each serving plate, arrange the vegetables around, pour the dressing liquid over and top with burrata. Serve with crostini or bread.

Cook's note: Use gram measurements for liquids, for accuracy. You can use green chillies that aren't too hot instead of fermented chillies.

Recipes and photographs taken from On Sundays by Dave Verheul, photography by Kristoffer Paulsen (Hardie Grant, £25).
Recipes and photographs taken from On Sundays by Dave Verheul, photography by Kristoffer Paulsen (Hardie Grant, £25).


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