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Grilled Courgette & Pepper with Burrata & Chimichurri on a grey plate

Grilled Courgette & Pepper with Burrata & Chimichurri

Ingredients

Units Scale

Chimichurri

  • 4 cloves garlic
  • 1 tsp rock salt
  • 1 red chilli (finely minced)
  • 1 1/2 cups parsley
  • 1 tbsp oregano
  • 1/4 cup mint
  • 2 tbsp coriander
  • 1 lemon (zest and juice)
  • 1/2 cup olive oil

Grilled Veg

  • 2 red peppers
  • 2 courgettes
  • 2 tbsp za’atar
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt

Plating

  • 285 g burrata
  • 60 g rocket leaves

Instructions

Chimichurri

  1. Use a pestle and mortar to break the garlic and salt down to a rough paste.
  2. Add in the chilli and grind again.
  3. Add in the herbs, lemon zest and lemon juice. Grind down to a rough consistency.
  4. Add in the olive and mix.

Grilled Veg

  1. Bring a grill pan to a high heat.
  2. Mix the pepper, courgette, za’atar, olive oil, lemon juice and salt in a bowl.
  3. Place the individual pieces of courgette and pepper on the grill pan in a single layer and cook both sides.

Plating

  1. Break up the burrata and spread on a plate.
  2. Spoon a good amount of the chimichurri over the burrata.
  3. In a bowl toss the grilled veg, rocket and a few generous spoonfuls of the chimichurri.
  4. Arrange this on top of the burrata and serve immediately.