Quick pickled chilli

• 0.5 cup white or apple cider vinegar
• 0.5 cup water
• 1 clove garlic
• 2 tbsp brown sugar
• 1 tbsp salt
• 0 large (120 g) chillies

Step 1
To make the quick pickles, combine the vinegar, water, garlic, brown sugar and salt in a small pot and bring to the boil.

Step 2
Add the chilli slices and remove from the heat.

Step 3
Allow to sit for 10 minutes.

Step 4
To store, pour the chillies and pickling liquid into a clean, sterilised jar, and store in the fridge for up to two months.

Step 5
The chillies will continue to pickle over time.

Step 6
Heat your barbecue or grill pan on high heat.

Step 7
Place your zucchini in a bowl and drizzle over some olive oil and add a pinch of salt.

Step 8
When your barbecue or pan is hot, add the zucchini and cook until there are char marks and the zucchini is slightly softened, about 2 minutes.

Step 9
Turn the zucchini over and cook for another minute.

Step 10
Remove and set aside to cool slightly.

Step 11
To serve, tear up your burrata and lay it out on a plate.

Step 12
Layer the zucchini on top, and then dress with as much pickled chilli as you can handle, a generous handful of chives and mint, the preserved lemon, a good drizzle of extra virgin olive oil, and a finishing season of sea salt and black pepper.

Step 13
Serve immediately.