Zucchini, Chickpea, and Burrata Salad

Ingredients

Preparation

For the pickled zucchini

1. Divide the zucchini rounds, dill, bay leaves, peppercorn, turmeric, and chili flakes between 2 large Mason jars (500 ml each).
2. In a medium-sized saucepan, add the water, white wine vinegar condiment, and salt. Bring the mixture to a boil over medium-high heat. Once boiling, carefully divide and pour the liquid between the 2 jars, leaving a ¼-inch space at the top.
3. Tightly secure the lids and let the jars cool on the counter for 30 minutes to 1 hour.
4. Refrigerate the jars overnight. The pickled zucchini can be kept in the refrigerator for 4 to 6 weeks.

For the salad

1. Add the chickpeas to a large bowl. Set aside.
2. Heat a grill pan over medium-high heat.
3. Brush each zucchini slice with a bit of the olive oil and season with salt and pepper to taste.
4. Grill the zucchini slices for 1 minute on each side, until slightly charred. Add the charred zucchini slices to the chickpeas.
5. Add the lemon zest, mint, dill, and chili to the bowl.
6. Add the pickled zucchini from 1 of the jars, saving the pickling liquid.
7. Add 2 tbsp of the pickling liquid and 3 tbsp of the olive oil to the salad. Season with salt and black pepper to taste. Toss to combine.
8. Spread the salad on a large platter. Gently tear open the burrata cheese and place on top. If desired, drizzle with more olive oil and add a touch of flaky sea salt. Serve as a main dish or a side. Buon appetito!