Side

Burrata with charred long green shallots

Name: Burrata with charred long green shallots
Yield: 4
Ingredients: 1/4 firmly packed cup flat-leaf parsley, leaves picked; 1/4 firmly packed cup basil, leaves picked; 1/2 garlic clove, crushed; 100ml extra virgin olive oil, plus extra to serve; Finely grated zest of 1/2 lemon; Juice of 1 lemon; 1/2 tsp Dijon mustard; 3 zucchini, quartered lengthways; 1 bunch long green shallots, trimmed; 1 burrata (substitute buffalo mozzarella); Roasted chopped hazelnuts, to serve

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Oct 05, 2018

Creamy cheese and fresh, crunchy greens are the perfect side to any meat dish. This recipe serves 4 as a side.

1/4 firmly packed cup flat-leaf parsley, leaves picked
1/4 firmly packed cup basil, leaves picked
1/2 garlic clove, crushed
100ml extra virgin olive oil, plus extra to serve
Finely grated zest of 1/2 lemon
Juice of 1 lemon
1/2 tsp Dijon mustard
3 zucchini, quartered lengthways
1 bunch long green shallots, trimmed
1 burrata (substitute buffalo mozzarella)
Roasted chopped hazelnuts, to serve

Method

1.

To make the salsa verde, place parsley, basil, garlic, 1/4 cup (60ml) oil, lemon zest, half the lemon juice and mustard in a food processor and whiz to a paste. Transfer to a bowl, cover surface directly with plastic wrap and set aside
2.

Heat a barbecue or chargrill pan to high heat. Toss zucchini, shallot and remaining 2 tbs oil in a bowl. Grill zucchini and shallot for 3-5 minutes each side or until charred and just tender.
3.

Transfer zucchini and shallot to a serving platter and top with burrata. Drizzle with salsa verde, extra oil and remaining lemon juice. Scatter with hazelnuts to serve.