Prepare the rocket and onions as explained above.

Make the pesto- Lightly toast the pine nuts in a small pan, tip into a bowl to cool. Peel and slice the garlic, pop into a mortar and crush using the pestle; start adding in the basil leaves, breaking them down. Add the lemon zest and pepper, then pour in the oil, stirring as you go. Stir in the Parmesan- add a little more oil if needed to loosen the consistency.

When ready to serve, drain the rocket and onions- tip into a tea towel and shake well. Plate them into little mounds, and make into a nest; tare the burratas into 4 and place a piece in the middle of the nest. Drizzle the pesto over the top.



200g rocket leaves, soaked for 30 minutes in cold water, drained

½ red onion, super-thinly sliced and soaked in 300ml water for 30 minutes

4 Burrata, drained well


2 cloves garlic

½ teaspoon sea salt

1 large bunch basil leaves

2 tablespoons Pine nuts

1 teaspoon lemon zest

¼ teaspoon black pepper

250ml olive oil

75g Parmesan- grated