PLATTER YOURSELF

Summer entertaining season is in full swing, so greet the new year with these party-pleasing take-a-plate offerings

- 

Burrata with crunchy bread, courgettes & mint oil

SERVES 8

INGREDIENTS

1 cup fresh mint leaves

½ cup grapeseed oil

8 medium courgettes, halved lengthways

¼ cup lemon juice

40g green olive halves, chopped finely

150g seedless green grapes, sliced

200g burrata

¼ tsp Aleppo chilli or chilli flakes

CRUNCHY BREAD

2 eggs

2 cloves garlic, crushed

½ cup finely grated parmesan

¼ cup milk

2 tsp Dijon mustard

1½ Tbsp extra virgin olive oil

350g piece day-old sourdough bread

¼ cup natural almonds

1 For the Crunchy Bread, preheat oven to 220°C. Line an oven tray with baking paper; place a greased wire rack on top. Whisk ingredients, except bread and almonds, in a large bowl until combined. Tear bread into 4cm pieces, add to the bowl; toss to coat in egg mixture. Spread bread over prepared rack. Wrap almonds in foil, place under rack. Bake bread and almonds for 30 minutes, turning bread every 10 minutes or until deep golden. Cool almonds, chop coarsely.

2 Meanwhile, make mint oil. Reserve ⅓ cup small mint sprigs. Place remaining mint in a heatproof bowl; cover with boiling water. Stand for 15 seconds; drain. Plunge mint into a bowl of iced water to cool; drain, then squeeze out excess water. Blend blanched mint with grapeseed oil in a high-speed blender for 1 minute or until smooth and bright green. Strain through a fine sieve; discard solids.

3 Preheat a barbecue or chargrill pan to high. Brush the cut sides of the courgettes with mint oil; season. Chargrill for 4 minutes each side or until char marks appear. Combine lemon juice, olives and salt in a large bowl. Cut courgette halves into 4 pieces each, add to dressing with grapes; toss to combine.