In a small mixing bowl add the cider vinegar, olive oil, caster sugar, toasted fennel seeds and chilli flakes, season to taste and mix to combine.
Add the cucumber wedges and stir to combine, set aside for about 1 hour to marinate.
Gently tear open the burrata’s and drain out the creamy liquid from inside.
Place the whole opened burrata’s onto serving plates.
Break up the crackerbreads and scatter over the top of the burrata.
Add the wedges of marinated cucumber and a drizzle of some of the marinade as a dressing.
Top with sprigs of fresh dill a sprinkle of fennel pollen and the calendula petals.
1 Lebanese cucumber, halved and cut into wedges
2 tablespoons cider vinegar
4 tablespoons olive oil
1 teaspoon caster sugar
1 teaspoon fennel seeds, toasted, lightly crushed
1/8 teaspoon dried chilli flakes
2 x 125g tubs Massimo’s Burrata, drained from their liquid, patted dry
100g Line’s Knækbrød Danish Crackerbreads Rye, Fennel and Poppy seed (you will need 4 for this recipe)
5g fresh dill, picked
1 teaspoon Findlay Foods Fennel Pollen
Calendula petals (or any other edible flowers)