Dressed burrata with red onion, pickled plums, scorched chillies, rocket and olive oil


Oils & Vinegars

  • 100ml of Cabernet Sauvignon vinegar
  • 80ml of olive oil, plus extra for roasting
  • 1 tbsp of extra virgin olive oil, ideally new season's olive oil

Store Cupboard

Salad & Fresh Herbs

  • 35g of rocket, trimmed of any excess stalk, plus around 20 extra leaves to garnish

Spices & Dried Herbs