A cold, velvety pour of avocado and cucumber — made to cradle burrata and a generous hand with Early Harvest Manaki by Oleosophia.
INGREDIENTS
• 1 ripe avocado
• 0.5 cucumber, peeled
• 4 fresh basil leaves
• 1 tablespoons Manaki Early Harvest extra virgin olive oil, plus more to finish
• 1-2 tablespoons water
• 1 pinch of salt
• 1 burrata
• 1 pinch coarsely ground black pepper
• 2 crusty sourdough bread, sliced
STEPS
1. Blend the green silk: Combine the avocado, cucumber, 4 fresh basil leaves, 1 tablespoon Manaki Early Harvest extra virgin olive oil, the water, and 1 pinch flaky salt in a tall mixing bowl. Blend with a hand mixer until completely smooth — the texture should be thick and pourable, like a cold cream soup. Taste and adjust: more basil if you want fragrance, more salt if it needs lift.
⚠ If making in advance, blend no more than 6–7 hours before serving. Transfer to a tightly closed container and refrigerate to keep the green silk vibrant in both colour and flavour.
2. Pour and place: Pour the green silk into a wide, deep plate. Set the burrata in the centre. Then gently open it — let the soft, creamy core spill out and settle into the green.
3. Finish with Manaki: Pour a generous amount of Early Harvest Manaki over everything — across the burrata, into the green. Finish with coarsely ground black pepper.
4. Serve: Drizzle the sourdough slices with more Manaki and a pinch of flaky salt. Serve alongside, immediately.
Attention point: Blend the green silk no more than 6-7 hours before serving and preserve in a tightly closed container in the fridge to make sure the green silk keeps its vibrant flavors.
NOTES
The Manaki Early Harvest is grassy and bright — it's what makes this dish sing, so don't be shy with it. Both in the base and at the finish. // The green silk keeps well in the fridge for a day; add a little extra water when serving if it thickens up.
