Introduction
This dish brings together simple flavours and local ingredients the burrata is made in Wiltshire from British cows from Deluca Mozerella, the wild garlic comes from Kent and the lentils are locally and organically grown from Hodmedods.
Method
Cook the lentils in boiling water for 15-20 mins until tender
Then drain but reserve a little if the cooking water
Gently warm the olive oil over a medium heat in a sauce pan then add the whole wild garlic leaves, it will look like a lot but they wilt down like spinach
When they just start to wilt add the lentils and a splash of the cooking liquid
Add the lemon juice and capers and warm through for 30 seconds
Tear in the mint and season well with salt and pepper
Divide between 2 plates with all the lemony oil
Place one burrata on top of the garlic and lentils
Season the burrata with salt and paper a a little olive oil and they are ready to serve
