Burrata with charred zucchini and spring onion recipe
With summer heat levels still cranked up to max, it's a good time to cook outdoors rather than turning the stove on inside. This recipe pairs creamy burrata cheese with charred vegies.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.smh.com.au.
Ingredients
- ¼ bunch parsley
- ¼ bunch basil
- 100ml virgin olive oil
- 1 clove garlic
- 1 lemon, juice and zest
- 1 tsp Dijon mustard
- salt and pepper
- 4 zucchini, cut in quarters lengthwise
- 1 bunch green onions
- 4 burrata, about 100g each
- 100g toasted hazelnuts, roughly chopped
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