Air-fryer burrata on courgette salad

main dish Italian cuisine summer
Total: 51 min. | Active: 30 min.
vegetarian

Even a simple summer salad becomes a highlight when topped with crispy burrata. With its crispy crumb coating and wonderfully soft interior, the burrata reveals a creamy centre when sliced, beautifully complementing the fresh flavours of the courgette salad. You definitely shouldn’t skimp on the basil and lemon. There are hardly any other flavours that evoke memories of sunny holidays by the Mediterranean Sea quite like these.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

Burrata
4  burrata (each approx. 100 g)
Salad
1  organic lemon
4 tbsp olive oil
½  garlic clove, squeezed
½ bunch basil, finely chopped
¼ tsp salt
a little  pepper
600 g courgettes, peeled with a peeler, finely sliced
3 tbsp pine nuts
Crumb coating
100 g white flour
100 g panko breadcrumbs or regular breadcrumbs
2  eggs
½ tsp chilli powder
¼ tsp salt
4 tbsp olive oil (see note)
To air fry
½  organic lemon, cut into wedges

How it's done

Burrata

Drain the burrata well, place on a plate, freeze for approx. 15 mins.

Salad

In a bowl, mix the lemon zest, lemon juice and all the other ingredients up to and including the pepper. Add the courgettes and pine nuts, mix, cover and set aside.

Crumb coating

Empty the flour and breadcrumbs into two separate shallow dishes. Place the eggs in a deep dish, add the chilli powder, season with salt. Toss the burrata in the flour one at a time, shake off the excess, dip in the egg and then in the breadcrumbs. Press the crumb coating on firmly, brush carefully with oil. Place the burrata in the frying basket lined with baking paper, leaving a little space between each one.

To air fry

Approx. 6 mins. at 200 °C. Remove the burrata, plate up with the salad. Serve with the lemon wedges.

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