Burrata with charred spring onions, zucchini & salsa verde - Three Blue Ducks

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
• 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