Burrata salad with crunchy bread, zucchini & mint dressing

CRUNCHY BREAD: Preheat oven to 220°C (200°C fan-forced). Line an oven tray with baking paper; place a greased wire rack on top. Whisk ingredients, except bread and almonds, in a large bowl until combined. Tear bread into 4cm pieces, add to the bowl; toss to coat in egg mixture. Spread bread over prepared rack. Wrap almonds in foil, place under rack. Bake bread and almonds for 30 minutes, turning bread every 10 minutes or until deep golden. Cool almonds, chop coarsely.

MINT OIL: Meanwhile, to make mint oil, reserve 1/3 cup small mint sprigs. Place remaining mint in a heatproof bowl; cover with boiling water. Stand for 15 seconds; drain. Plunge mint into a bowl of iced water to cool; drain, then squeeze out excess water. Blend blanched mint with grapeseed oil in a high-speed blender for 1 minute or until smooth and bright green. Strain through a fine sieve; discard solids.

Preheat a barbecue or chargrill pan to high. Brush cut-sides of zucchini with mint oil; season. Chargrill for 4 minutes each side or until char marks appear. Combine lemon juice, olives and salt in a large bowl. Cut zucchini halves into 4 pieces each, add to dressing with grapes; toss to combine.

To serve, arrange zucchini mixture and crunchy bread on platter. Top with burrata, reserved mint leaves and drizzle with mint oil and Aleppo pepper.