How good is Buratta? The dreamy concoction of mozzarella and cream is a foray into flavour and texture that we find hard to resist! This super simple salad, was served with pan-fired salmon and crusty bread for a quick and easy midweek meal.

Recipe: Burratta and cucumber salad

• 1 kg Lebanese cucumbers, thinly sliced
• 1 tsp white wine vinegar
• 2 cups soft herbs, such as chives, mint, flat-leaf parsley and basil
• 125 ml (½ cup) olive oil
• 1 small garlic clove, crushed
• 2 burrata (about 125gm each), to serve
• Tarragon, to serve
• Sliced sourdough bread or baguette, to serve

For herb oil, blanch herbs (chives, mint, flat-leaf parsley and basil) in a saucepan of boiling water until just bright green . Drain, refresh in a bowl of iced water, then drain again and squeeze out excess water. Transfer to a jug with oil and garlic, and blend with a hand-held blender until smooth. Set aside for 5 minutes to infuse, then strain through a fine sieve.

Toss cucumber in vinegar and season well with salt to taste. Pull apart burrata and arrange on a serving plate, scatter cucumber on top, then drizzle with herb oil. Generously season with pepper to taste and top with tarragon. Serve with sourdough bread.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.