Burrata And Charred Zucchini With Salsa Verde

This zesty zucchini zinger – served with fresh burrata cheese and a vibrant salsa verde – is the brainchild of Mark LaBrooy, chef and co-founder of Three Blue Ducks Restaurant group (Bronte, Byron Bay and Rosebury). Here’s what Mark has to say about his mouthwatering masterpiece:

“This is a lovely vegetarian option that we regularly serve at Three Blue Ducks Rosebery. The coal pit we have there lends itself well to some hardcore charring action. This can also easily be achieved on a regular barbecue or grill plate. You could easily substitute the burrata for a piece of grilled fish or some lamb cutlets.”

Serves 4


3 zucchinis, cut into quarters
1 bunch green onions, trimmed, washed
4 pieces 100g burrata
100g toasted hazelnuts, roughly chopped
lemon wedges to serve

Salsa Verde
¼ bunch parsley
¼ bunch basil
1 clove garlic
100ml extra virgin olive oil
1 tsp Dijon mustard
juice of 1 lemon and zest, finely grated
salt and pepper

Recipe by Mark LaBrooy


1. Make a nice coal fire on the grill side of your barbecue. Char off the zucchini and spring onions after giving them a good season and a splash of olive oil.

2. Meanwhile, to make the salsa verde, place herbs, garlic, olive oil, Dijon, lemon juice and zest in a food processor. Give it a good whizz until a bright green paste forms, season well and set aside.

3. When the zucchini and spring onions have some good colour, take them off the heat and start plating up.

4. Arrange zucchini and onion around burrata and drizzle with salsa verde. Sprinkle with some hazelnuts; season the burrata and drizzle a bit of olive oil. Serve with lemon wedges.

Kitchen Essential

With a farm-to-table philosophy, Mark believes the fresher the ingredients, the better your dish will taste. Keep your fresh produce fresher for longer with the high-performing Samsung 647L Flat French Door Fridge from Harvey Norman.