Burrata with roast peppers, raw fennel, capers, anchovies and herbs

Lifestyle Recipes Everyday Burrata with roast peppers, raw fennel, capers, anchovies and herbs Sweet roasted peppers, salty anchovies and fragrant herbs unite in this effortless Mediterranean plate Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  Published 17 July 2026 1:00pm BST Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source This creamy cheese works brilliantly with strong, salty and sharp flavours, and makes a delicious sharing lunch Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  Published 17 July 2026 1:00pm BST Burrata is very rich (I can only ever eat half of one), and is brilliant against strong flavours such as sweet peppers and salty capers. It’s an expensive cheese so this is a treat for two. Requires cooling time Overview Prep time 10 mins Cook time 30 mins Serves 2 as a lunch dish Ingredients 2 red peppers, halved and deseeded Olive oil, for drizzling ½ small head of fennel About 4½ tbsp lemon juice 1 tbsp roughly chopped flat leaf parsley Handful of basil leaves (from about 5g basil), roughly torn About 8 mint leaves, torn 2½ tbsp extra-virgin olive oil, plus extra for drizzling 200g burrata 6 anchovies in olive oil (use a good brand, such as Ortiz), chopped   1 tbsp capers, rinsed of salt or vinegar and patted dry Method Step Preheat the oven to 190C/170C fan/gas mark 5. Step Place 2 halved and deseeded red peppers in a roasting tin, drizzle with olive oil and season.  Step Roast for 30 minutes or until soft and slightly scorched in places. Leave to cool, then cut into strips. Step Trim the tips of ½ small head of fennel then halve the bulb lengthways. Cut the core out of each piece and remove any tough or discoloured outer leaves. Step Put about 4 tbsp of the lemon juice in a bowl. Either shave each piece of fennel on a mandolin or cut very finely with a sharp knife for wafer-thin slices. Toss in the lemon juice immediately to stop it discolouring. Step Mix 1 tbsp roughly chopped flat leaf parsley, a handful of roughly torn basil leaves (from about 5g basil) and about 8 torn mint leaves together with 2½ tbsp extra-virgin olive oil, the remaining ½ tbsp lemon juice and some seasoning. Step Lift 200g burrata out of its liquid and carefully set it on kitchen paper to drain well, otherwise the milky liquid seeps into the olive oil. Step Put the burrata on a plate then put the pepper and fennel alongside. Step Scatter on 6 chopped anchovies and 1 tbsp capers (rinsed of salt or vinegar and patted dry), then spoon on the herb dressing. Step Drizzle more extra-virgin olive oil over the burrata and serve immediately. Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. READ MORE ABOUT: Salad recipes, Pepper recipes, Cheese recipes, Easy recipes, Fennel recipes, Anchovy recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories