Ingredients
The following ingredients have 4 Servings
- 3 zucchini, quartered lengthways
- 1 bunch spring onions, washed, roots left intact
- 1 tbs olive oil
- 4 x 100g burrata (from good grocers – substitute buffalo mozzarella)
- 2/3 cup (100g) roasted hazelnuts, chopped
- Lemon wedges, to serve
- 1/2 bunch flat-leaf parsley, leaves picked
- 1/2 bunch basil, leaves picked
- 1 garlic clove, chopped
- 1/3 cup (50g) skinless hazelnuts, chopped
- 1/2 cup (125ml) extra virgin olive oil
- 1 tsp Dijon mustard
- Finely grated zest and juice of 1 lemon
Instruction
- For the salsa verde, place all ingredients in a small food processor and whiz for 90 seconds or until a paste forms. Set aside.
- Heat a barbecue or chargrill pan to high heat. Toss the zucchini and spring onion in a bowl with oil and 1/2 tsp salt flakes. Grill zucchini mixture, turning occasionally, for 6 minutes or until charred and tender.
- Divide zucchini and spring onion among serving plates, drizzle with salsa verde and top with burrata. Scatter over hazelnuts and serve with lemon wedges.
