Burrata with roasted red peppers, dukkah and tarragon oil
This is served cold and can be made ahead. The tarragon oil is really simple and so delicious. Unused dukkah and tarragon oil will keep in an airtight jar.
SERVES 6-8
★ 3 burrata
★ 4 medium red peppers, cored and sliced lengthways
★ 2tbsp olive oil, for roasting
★ A few tarragon leaves or dill fronds FOR THE DUKKAH
★ 1tbsp fennel seeds
★ 1tbsp cumin seeds
★ 1tbsp coriander seeds
★ 50g blanched hazelnuts
★ 50g blanched almonds
★ 20g sesame seeds
★ 1tsp flaked sea salt
FOR THE TARRAGON OIL
★ Large bunch tarragon, leaves picked
★ 300ml neutral oil, such as sunflower or vegetable
1 First make the dukkah. Toast the spices in a dry pan until fragrant and starting to pop. Tip into a spice grinder, or use a pestle and mortar, and grind to a coarse powder, leaving a few seeds whole.
2 Toast the nuts in the same pan until golden, then grind to a reasonably fine grind with a few bigger bits for texture. Mix with the spices.
3 Finally, toast the sesame seeds and tip into the spice and nut mixture. Season with a generous pinch of sea salt and set aside to cool. Once cooled, transfer to an airtight container.
4 To make the tarragon oil, place the tarragon leaves and oil into a blender and blend on the highest speed until you have a bright green, thick liquid. Strain through a muslin cloth or fine sieve. Season with a little salt and transfer to a clean jar until ready to use.
5 Preheat the oven to 210°C/190°C fan/gas mark 8. Spread the pepper slices on a large baking tray in one layer. You may need to use two trays. Drizzle with a little olive oil, season with salt and roast for 25min, turning occasionally, until the peppers are very soft and starting to catch at the edges. Leave to cool completely, transfer to a sealed container and keep in the fridge until ready to serve.
6 When you’re ready to eat, drape the peppers on a serving plate, drain the burrata and nestle among the peppers. Sprinkle liberally with the dukkah, drizzle with tarragon oil (or a good olive oil, if preferred) and finish with a few tarragon leaves or dill fronds.