With summer heat levels still cranked up to max, it's a good time to cook outdoors rather than turning the stove on inside. This recipe pairs creamy burrata cheese with charred vegies.
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
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.
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.
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.
4. To finish, drizzle over some olive oil and a squeeze of lemon juice.
Smoky, oily sardines cooked on the barbecue (recipe here) are a lovely match to creamy, fresh burrata and charred zucchini.