Raspberries with chicory, olive oil and burrata

Summer

If I had to choose only one of our soft red fruits, it would be the raspberry I’d save, from the run-off, the poisoned land, the flood. Plant lifted, roots in a damp sack, into the ark.Deck 3 – brassicas, alliums, perennial herbs. Deck 5 – mixed fruit trees, apple, pear, plum.

Serves 2

Ingredients

200g (7oz) ripe raspberries
1 large or 2 smaller heads of red chicory, leaves separated
Finely grated zest and juice of ½ orange
1 tsp crushed fennel seeds
3 tbsp extra-virgin olive oil
2 burrata (each 100–150g/3½–5½oz drained weight)
Sea salt and freshly ground black pepper

Method

Place the raspberries in a bowl with the chicory leaves. Add the orange zest and juice, the crushed fennel seeds and 2 tablespoons of the olive oil. Season with a little salt and pepper. Tumble everything together carefully – you don’t want to crush the raspberries.

Tear the burrata equally over 2 plates, then spoon over the raspberries and leaves. Give the salad a final trickle with the remaining oil and season with a pinch of salt and twist of pepper. Serve at once.

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