Zucchini, Chickpea, and Burrata Salad - Stefano Faita

Ingredients

• For the pickled zucchini
• 3–4 medium-sized zucchini, sliced into ¼-inch pieces
• 4–6 sprigs fresh dill
• 4 bay leaves
• 30 ml (2 tbsp) peppercorns
• 2 1/2 ml (½ tsp) turmeric
• 10 ml (2 tsp) chili flakes
• 1¼ l (5 cups) water
• 250 ml (1 bottle) Stefano White Wine Vinegar Condiment
• 30 ml (2 tbsp) sea salt
• For the salad
• 540 ml (1 can) chickpeas, rinsed and drained
• 2 zucchini, thinly sliced lengthwise
• 80 ml (⅓ cup) Stefano premium quality olive oil (divided)
• Salt and freshly ground black pepper, to taste
• 1 lemon, zest
• Handful fresh mint leaves, hand torn
• 30 ml (2 tbsp) fresh dill, coarsely chopped
• 1 small red chili, chopped
• 2 burrata cheese balls (about 125 g each)