Zucchini with torn burrata, preserved lemon and pickled chilli

serves 2 as a main, or more as a share plate

• 400g small zucchini
• 250g burrata
• 0 handful chives
• 0 handful mint leaves
• 15g preserved lemon
• 0 extra virgin olive oil
• 0 black pepper

Step 1
Zucchinis have a high water content, so if you plan to use them raw, it is a good idea to salt, drain and rinse them beforehand - this will prevent a soggy salad.