Our Recipes

Burrata with charred spring onions, zucchini & salsa verde

20 minutes prep.

20 minutes cooking

Serves 4

Ingredients

  • 3 zucchini, quartered lengthways
  • 1 bunch of spring onions
  • Olive oil
  • Salt flakes
  • 4 x 100 g burrata
  • 100 g roasted hazelnuts, roughly chopped
  • Freshly ground black pepper
  • 1 lemon

SALSA VERDE

  • 1/2 bunch of flat-leaf parsley, leaves picked
  • 1/2 bunch of basil, leaves picked
  • 1 garlic clove, roughly chopped
  • 50 g hazelnuts, skins removed, roughly chopped
  • 100 ml extra-virgin olive oil
  • 1 teaspoon dijon mustard
  • Finely grated zest and juice of 1 lemon
  • Salt flakes and freshly ground black pepper, to taste

20 minutes prep.

20 minutes cooking

Serves 4

Method

Step 1 Light a wood or charocal fire, or preheat the barbecue on high. Step 2

For the salsa verde, place all the ingredients in a food processor and give it a good whiz until a bright green paste forms. Adjust the seasoning and set aside.

Step 3

Coat the zucchini and spring onions with a little oil and season well with salt. Grill until nicely charred and tender.

Step 4

Arrange the zucchini and spring onions on serving plates, making space for the burrata.

Step 5

Drizzle a couple of tablespoons of the salsa verde over each plate and place a burrata in the middle of each.

Step 6

Scatter over the hazelnuts, season the cheese with salt and pepper and squeeze over a little lemon juice. Enjoy.

Ingredients
Method

Ingredients

  • 3 zucchini, quartered lengthways
  • 1 bunch of spring onions
  • Olive oil
  • Salt flakes
  • 4 x 100 g burrata
  • 100 g roasted hazelnuts, roughly chopped
  • Freshly ground black pepper
  • 1 lemon

SALSA VERDE

  • 1/2 bunch of flat-leaf parsley, leaves picked
  • 1/2 bunch of basil, leaves picked
  • 1 garlic clove, roughly chopped
  • 50 g hazelnuts, skins removed, roughly chopped
  • 100 ml extra-virgin olive oil
  • 1 teaspoon dijon mustard
  • Finely grated zest and juice of 1 lemon
  • Salt flakes and freshly ground black pepper, to taste

Method

Step 1 Light a wood or charocal fire, or preheat the barbecue on high. Step 2

For the salsa verde, place all the ingredients in a food processor and give it a good whiz until a bright green paste forms. Adjust the seasoning and set aside.

Step 3

Coat the zucchini and spring onions with a little oil and season well with salt. Grill until nicely charred and tender.

Step 4

Arrange the zucchini and spring onions on serving plates, making space for the burrata.

Step 5

Drizzle a couple of tablespoons of the salsa verde over each plate and place a burrata in the middle of each.

Step 6

Scatter over the hazelnuts, season the cheese with salt and pepper and squeeze over a little lemon juice. Enjoy.

In The Country Cookbook
Recipe Featured In
Cookbook | In the Country
AUD $40.00
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