Rainbow Chard & Zucchini Flowers With Burrata
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-6 as a side dish
- 300g/10.6ozs. rainbow chard stems
- 6 zucchini flowers
- 1/4-1/2 cup extra virgin olive oil for frying
- 1 onion, peeled and sliced
- 3 garlic cloves, peeled and sliced
- Salt and pepper for seasoning
- 1-2 teaspoons honey
- 1 teaspoon red chilli flakes
- 150g/5ozs burrata or 2x 100g/3.5ozs. burratas
- Basil leaves
Step 1 - Wash and trim the rainbow chard stems and then cut into 1.5 inch pieces-if you have any very wide pieces, slice them in half vertically. Halve the zucchini flowers vertically and then remove the the zucchini bottoms (the mini zucchinis) from the flowers. Remove the stamens from the zucchini flower halves and discard.
Step 2 - Heat half of the oil in a large frying pan on medium heat and add the onion and cook until soft. Add garlic and cook for a minute. Then add the chard stems and cook for 5 minutes. Add some more oil and add the split zucchini flower bottoms and fry for another 3-5 minutes. I prefer chard when it is still has some texture but is not raw or too crunchy which takes around 8-10 minutes total on medium heat. Add the zucchini flowers and sauté for a minute or two, these don't take long at all. Season with salt and pepper, drizzle honey and sprinkle over chilli flakes and stir to coat.
Step 3 - Place onto a serving platter and place the burrata/s on top. Sprinkle the burrata with more chilli flakes and extra virgin olive oil and add basil leaves.