Grilled grapes? Who would have thought they could be this good. Ottolenghi Burrata with grilled grapes and basil
Ottolenghi at his best! This is one of those recipes where it’s simplicity belies it’s beauty. The combination of the texture of the grilled grapes, the sweet and sharp sherry vinegar dressing and the creamy Burrata is really delicious. It also looks fabulous, a perfect easy but impressive starter. If you can’t get hold of burrata, use buffalo mozzarella instead which will hold together a bit more. This is enough to serve six as a generous first course, or as a light lunch with some crusty bread to mop up the dressing. Ingredients 300g seedless red grapes 2 tbsp valdespino (or other top-quality sherry) vinegar 3 tbsp olive oil 1 garlic clove, peeled and crushed 1½ tsp soft dark brown sugar 1½ tsp fennel seeds, toasted and lightly crushed Flaky sea salt and black pepper 12 18cm-long wooden skewers 3 balls burrata (or buffalo mozzarella; 600g net weight) 6 small sprigs red or green basil, to serve Method Put the grapes in a medium bowl with the