Ingredients

The following ingredients have 4 Servings
  • ¼ bunch parsley
  • ¼ bunch basil
  • 100ml virgin olive oil
  • 1 clove garlic
  • 1 lemon, juice and zest
  • 1 tsp Dijon mustard
  • salt and pepper
  • 4 zucchini, cut in quarters lengthwise
  • 1 bunch green onions
  • 4 burrata, about 100g each
  • 100g toasted hazelnuts, roughly chopped

Instruction

  • <p>1. In a food processor, add the herbs, olive oil, garlic, lemon juice, zest and mustard. Whiz until a bright green paste forms, season well and set aside.</p> <p>2. Heat the barbecue grill to high. Put the zucchini and green onions together on a plate, give them a splash of olive oil, season well and cook on the grill until they are nicely charred. Remove from the grill.</p> <p>3. On a plate or in a shallow bowl, arrange the zucchini and spring onions around the outside, making a well for the burrata to sit in. Drizzle over some herb puree, put the buratta in the centre, sprinkle with hazelnuts and season.</p> <p>4. To finish, drizzle over some olive oil and a squeeze of lemon juice.</p> <p><a href="https://www.goodfood.com.au/recipes/charred-sardines-with-garlic-and-chilli-recipe-20180118-h0kbsa" target="_blank">Smoky, oily sardines cooked on the barbecue (recipe here)</a> are a lovely match to creamy, fresh burrata and charred zucchini.</p>