Burrata, strawberry, passion fruit and pineapple sambal with watercress salad

YOU WILL NEED

2 burrata cheese balls

1 pineapple

200g strawberries, chopped

3g ginger, minced

4 garlic cloves, minced

4 red chillies, finely chopped 80g caster sugar

2 passion fruit pulps

1 lime, juiced

1 tsp white miso

1 tbsp fresh coriander, finely chopped

200g watercress salt For the confetti

50g cashews

20g dried pineapple, made from the fresh pineapple

10g freeze-dried strawberries

DIRECTIONS

■ Start with the confetti. Heat the oven to 160°C/Gas Mark 3. Roast the cashews for 15 minutes then remove from the oven and set aside.

■ To make the dried pineapple, slice half the pineapple as finely as you can – use a mandoline if you have one. Lay the slices on baking paper, set the oven to its lowest temperature, then bake for 4 hours, or until crisp throughout. Set aside to cool.

■ Take 20g of the dried pineapple and blitz to a ‘confetti’ with the freeze-dried strawberries and roasted cashews. Set aside in an airtight container.

■ Chop the remaining pineapple into chunks and grill in a griddle pan until lightly charred and soft.

■ For the sambal, combine the strawberries, ginger, garlic, chillies, sugar, passion fruit, lime, miso, coriander and a pinch of salt in a bowl. Taste it to check that it is tangy, sweet, spicy and lightly salted. Adjust with more lime, sugar or salt if needed.

■ When ready, divide each burrata ball into two. Divide the watercress and sambal between 4 bowls and top with the burrata and grilled pineapple.

■ Sprinkle with the confetti and serve.