Burrata with Pods, Kawakawa Pesto & Sourdough Croutons

Recipes & food styling Norka Mella Muñoz / Photography Amber-Jayne Bain

	KAWAKAWA PESTO (YIELDS APPROX. 150 ML)
	10-12 fresh kawakawa leaves
	1 small clove garlic
	30g toasted pistachio nuts (or walnuts or cashews)
	zest of ½ lemon
	30g grated parmesan
	a handful basil or flat-leafed parsley
	80-100ml olive oil
	BURRATA WITH PODS & SOURDOUGH CROUTONS
	80g peas, shelled (fresh if possible, but frozen is fine)
	80g edamame beans, shelled (frozen is fine, thawed)
	80g broad beans, shelled (fresh if possible, but frozen is fine)
	½ cup sugar snap peas or snow peas, sliced thinly on the diagonal
	2 tablespoons extra virgin olive oil, plus a little extra
	herbs such as Italian parsley, basil, chives, dill, chopped
	zest of ½ lemon, plus a little extra to serve
	2 thick slices day-old sourdough bread, crust on, torn into rustic chunks
	2 burrata, approx. 100-125g each (I use Viavio brand)
	microgreens, pea tendrils, edible flowers (optional)

1.	KAWAKAWA PESTO
2.	Blanch the kawakawa leaves in boiling water for 5 seconds, then put into iced water. Pat dry.
3.	Put into a blender with the garlic, toasted nuts, lemon zest, cheese and herbs.
4.	Drizzle in the olive oil and blend to create a smooth but textured paste.
5.	Season with salt. Cover and store in the fridge.
6.	BURRATA WITH PODS & SOURDOUGH CROUTONS
7.	Blanch the peas, edamame and broad beans separately in salted boiling water (1-2 minutes each). Cool immediately in iced water.
8.	Double-pod the broad beans (ie. remove both outer layers).
9.	Mix all the veges together in a bowl, add a splash of olive oil, the mixed chopped herbs, lemon zest and some salt and pepper.
10.	To make the croutons, toss the torn sourdough with 2 tablespoons olive oil and a pinch of salt.
11.	Toast in a hot oven at 180°C for 8-10 minutes or until golden and crisp, turning once halfway. Cool slightly before serving.
12.	To serve, cut each burrata in half and arrange on individual plates or on one large serving dish.
13.	Scatter over the peas, broad beans, edamame and snap peas.
14.	Add spoonfuls of kawakawa pesto across the plate.
15.	Place a handful of crunchy croutons on and around the burrata.
16.	Finish with lemon zest, a drizzle of olive oil, flaky salt and black pepper.
17.	Garnish with microgreens, pea tendrils and edible flowers if desired.