Blueberry, Zucchini & Burrata Agrodolce

Ingredients: 

• 250g burrata cheese, 2 balls 
• 125g red grapes
• 125g blueberries 
• 1 tbsp olive oil
• 1/2 red onion, thinly sliced 
• 1 lemon, juice and zest 
• 1 generous tbsp honey 
• 1 1/2 tbsp balsamic vinegar 
• 200g small zucchinis, each sliced lengthways into 5 thing pieces
• Toasted Phillippa's Organic Sourdough or fresh baguette 
• 1 tsp fennels seeds (optional) 
• Fresh mint (optional) 

Method: 

1. Prepare all ingredients by slicing zucchini and red onion and juicing/zest one lemon. 
2. In a saucepan, toast the fennel on medium-high heat for about 2 minutes until a few pop and become fragrant and slightly change colour. 
3. Add grapes, blueberries, honey, vinegar, olive oil and red onion into saucepan.
4. Stir and cook over medium-high heat for 5-8 minutes until the fruit breaks down and it becomes saucy. 
5. Meanwhile, toss zucchini with extra olive oil and salt, then griddle until slightly charred. 
6. Cool and drizzle with lemon juice and zest. 
7. Remove sauce from heat, and add a big pinch of salt to taste. 
8. Lay zucchini around the edge of a platter, then spoon cooled agrodolce into the middle, lay the burrata on the top. 
9. Top with a little chopped mint. 
   
10. Serve with toasted or fresh bread.