Burrata & Cucumber Salad With Green Chilli Oil

Cut the cucumbers into irregular-shaped pieces, then toss with salt and set aside.

Finely slice the spring onions. Dress the cucumbers with the juice and zest of a lime, and then add around two of the chopped spring onions, saving some for garnish. Add 2 tbsp of the green chilli oil and tip onto a platter.

Add the ball of burrata, breaking it open as you do. Spoon over the green chilli oil, top with the coriander and remaining sliced spring onion. Scatter with sesame seeds to serve.