By Devi Poojari
With fresh, creamy burrata coupled with sweet mangoes and crisp arugula, this bright and flavoursome cold salad is the best kind of lunch for the summer and a work of minutes.
1 mango, sliced 1.5 cups arugula leaves 1 baby burrata 2 tablespoons olive oil 1 tablespoon chilli oil 10 mint leaves Juice of ½ lemon Salt and pepper, to taste
Toss together the arugula and mint in a large salad bowl and set aside.
Whisk together the olive oil, lemon juice, salt and pepper, and drizzle over the reserved leaves.
Place the mango slices over the dressed leaves and the ball of burrata in the centre.
Slice through the centre of the burrata and drizzle some chilli oil on top and serve immediately.
Image Credit: delish.com