Burrata with spring onion, zucchini and salsa verde

Name: Burrata with spring onion, zucchini and salsa verde
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 3 zucchini, quartered lengthways; 1 bunch spring onions, washed, roots left intact; 20.00 ml olive oil; 4 x 100g burrata (from good grocers – substitute buffalo mozzarella); 100g hazelnuts; Lemon wedges, to serve; 1/2 bunch flat-leaf parsley, leaves picked; 1/2 bunch basil, leaves picked; 1 garlic clove, chopped; 50g hazelnuts; 125ml olive oil; 1 tsp Dijon mustard; Finely grated zest of 1 lemon; Juice of 1 lemon

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Burrata with spring onion, zucchini and salsa verde

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by Darren Robertson

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

Sep 01, 2017

This is a no-fuss dish with very little preparation. If you like, you can make the salsa verde a few hours before, but just be careful not to do it too early, as it will start to oxidise and lose its vibrant colour. This is great as a side, or you can serve it with grilled fish or lamb to turn it into a meal. This is an edited extract from The Blue Ducks in the Country by Darren Robertson and Mark Labrooy (Pan Macmillan, RRP $39.99). Available in stores nationally.

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

Salsa verde

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 of 1 lemon
Juice of 1 lemon

Method

1.

For the salsa verde, place all ingredients in a small food processor and whiz for 90 seconds or until a paste forms. Set aside.
2.

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.
3.

Divide zucchini and spring onion among serving plates, drizzle with salsa verde and top with burrata. Scatter over hazelnuts and serve with lemon wedges.