I am totally obsessed with burrata so have been trying lots of different combos at. This was served with charred spring onions and courgettes with a hazelnut salsa verde which gave a really tangy crunchy combo that worked really with the creamy burrata.
✔️3 courgettes, quartered lengthways
✔️1 bunch spring onions, washed, roots left intact
✔️1 tbsp olive oil
✔️100g roasted hazelnuts, chopped
✔️Lemon wedges, to serve
✔️1/2 bunch flat-leaf parsley, leaves picked
✔️1/2 bunch basil, leaves picked
✔️1 garlic clove, chopped
✔️50g skinless hazelnuts, chopped
✔️125ml extra virgin olive oil
✔️1 tsp Dijon mustard
✔️Finely grated zest and juice of 1 lemon
For the salsa verde, place all ingredients in a small food processor and whiz for 90 seconds or until a paste forms. Set aside.
Heat a barbecue or chargrill pan to high heat. Toss the courgette and spring onion in a bowl with oil and 1/2 tsp salt flakes. Grill the courgette mixture, turning occasionally, until charred and tender (I had to do this in two batches).
Once cooked, serve it all on a platter with chopped hazelnuts, wedges of lemon and salsa verde drizzled all over.