You will need:

  • 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

How to make:


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


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.


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


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


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


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