for 4 person

Squash

1 dl	water
1 dl	white wine vinegar
2 tbsp	olive oil
1	red chilli, deseeded, cut into rings
1 tsp	ginger, finely grated
½ tsp	ground coriander seeds
1 tbsp	sugar
¼ tsp	salt
300 g	squash (e.g. butternut), cut into approx. 3 mm slices

To serve

2	burrata (150 g each)
¼ tsp	sea salt
a little	pepper
140 g	pomegranate seeds
40 g	hazelnut, coarsely chopped

How it's done

Squash

Bring the water to the boil in a wide pan along with all the other ingredients up to and including the salt. Add the squash, cover and simmer over a low heat for approx. 5 mins. Remove the pan from the heat and leave the squash to cool in the stock.

To serve

Plate up the squash, halve the burrata, place on top, drizzle with a little stock, season. Garnish with the pomegranate seeds and hazelnuts.

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