Preserved Lemon, Burrata and Chili Oil

This simple dish is packed with bold flavors and colors. The combination of creamy melting burrata, sour preserved lemons, toasted pine nuts and hot chili oil might sound random, but it is super good – trust me!

Preserved Lemon, Burrata & Chili Oil

Active: 8 min.
Serves 2–3 as a side

- 2 balls of burrata or buffalo mozzarella
- 2–3 small preserved lemons
- 1–3 tbsp chili oil (store brought or homemade)
- pine nuts
- fresh herbs or micro herbs

1. Tear the burrata into smaller pieces and place on a plate.

2. Slice the preserved lemons into thin slices and add on top of the burrata.

3. Toast the pine nuts on a dry frying pan for 2–3 minutes until slightly browned and golden. Add to the plate.

4. Pour chili oil on top. The amount of chili oil depends on how hot you want it and how spicy the chili oil that you’re using is. I use quite mild homemade chili oil so I like to add many tbsps of it.

5. Garnish with fresh herbs or micro herbs and enjoy!