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Burrata with Charred Greens 



For 4 serves:​

Salsa verde

  • 1/4 cup flat leaf parsley

  • 1/4 cup basil, leaves picked

  • 1 garlic clove, crushed

  • 80mls olive oil 

  • Finely grated zest of 1/2 lemon and juice of 1 lemon

  • 1/2 tsp Dijon mustard

  • generous pinch of salt 

  • Cracked black pepper 

  • 3 zucchini, cut in half width wise and then quartered lengthways

  • 1 bunch long green spring onions, trimmed (approx. 4-5 spring onions)

  • 1 burrata 

  • Roasted chopped hazelnuts, to serve


  1. To make the salsa verde, place parsley, basil, garlic, olive oil, lemon zest, half the lemon juice, mustard, salt and pepper in a food processor and blend until well combined but a little chunky. Transfer to a bowl, cover surface directly with cling film and set aside.

  2. Heat a chargrill pan (or just a normal pan) to high heat. Add 1 tbsp of olive oil and then begin to grill/char your zucchini and shallots for 3-5 minutes each side or until charred and just tender. NOTE: You will have to do this in batches as you don't want to over crowd the pan! In between batches you can add a little more olive oil but try not to use too much otherwise it will get too oily. Once you're finished with the first batch just place them on a plate lined with kitchen roll to remove some of the excess oil. 

  3. Once you've finished grilling everything, transfer the zucchini and shallots to a serving platter and top with burrata. Drizzle with the salsa  verde and scatter with the toasted hazelnuts to serve.

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