Pic of  Burrata with oven-dried tomatoes, charred courgettes & pesto

Burrata with oven-dried tomatoes, charred courgettes & pesto

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Vegetarian mains

Burrata with oven-dried tomatoes, charred courgettes & pesto

Serves 2 30 min
This recipe has summer written all over it. Burrata is a rich and creamy cheese, with a soft centre that oozes when cut open. It’s an absolute delight when paired with the summer flavours of basil, tomatoes, courgettes and lemon in this dish. Charring courgettes gives them a smoky flavour while avoiding destroying their firm texture.

Cook's notes

You can also use mozzarella in place of burrata.

Ingredients

  • 1 courgette
  • large handful of basil
  • 1 garlic clove
  • juice of one lemon
  • 40g chopped walnuts
  • ½ tbsp red wine vinegar
  • 4 tbsp olive oil
  • 3 oven-dried tomatoes (see our recipe), or shop-bought sundried tomatoes
  • 5 black olives
  • 1 tsp of capers
  • 1 burrata ball
  • chilli flakes (optional)
Image of  Burrata with oven-dried tomatoes, charred courgettes & pesto

Method

Prep time: 25 min
Cooking time: 5 min
  • Step 1

    Cut the courgettes lengthways into quarters. On a hot griddle pan or BBQ, char the courgettes, turning occasionally to you’ve got deep black lines on each side. Removed and cut into small pieces, about 2cm.
  • Step 2

    Meanwhile, make the pesto. In a food processor, blitz the basil, garlic, lemon juice, half the walnuts, the vinegar and olive oil. Take your burrata out of the fridge.
  • Step 3

    Cut the tomatoes into small pieces. Slice the olives. Transfer both to a mixing bowl with the capers and mix. Allow to marinate somewhere warm for 10 minutes.
  • Step 4

    Once cooked, add the courgettes and pesto to the bowl. Stir to mix, taste and season.
  • Step 5

    Arrange on a plate in a small mound and then place the room temperature burrata on top. Garnish with the remaining walnuts and chilli flakes. A few wedges of sourdough will go down well on the side too.

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