Imported from Instagram

Grilled Courgette & Pepper with Burrata and Chimichurri

Name: Grilled Courgette & Pepper with Burrata and Chimichurri
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 cloves garlic; 1 tsp rock salt; 1 red chilli (Finely minced; transcript specifies deseeded.); 1.5 cup parsley; 1 tbsp oregano; 0.25 cup mint; 2 tbsp coriander (Fresh coriander (cilantro).); 1 lemon (Zest and juice.); 0.5 cup olive oil (For chimichurri.); 2 red peppers (Cut into squares; transcript says about the same size as the courgette pieces.); 2 courgettes (Cut on a bias.); 2 tbsp za’atar (The transcript pronounces this as “sitar seasoning.”); 3 tbsp olive oil (For the grilled vegetables.); 2 tbsp lemon juice; 0.5 tsp salt; 285 g burrata; 60 g rocket leaves

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A fresh, flavour-packed summer dish of charred courgette and red pepper, served over creamy burrata with a rough, herb-filled chimichurri. Peppery rocket and bright lemon bring everything together.

4 servings30 minMediterranean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

4 cloves garlic
1 tsp rock salt
1 red chilli (Finely minced; transcript specifies deseeded.)
1.5 cup parsley
1 tbsp oregano
0.25 cup mint
2 tbsp coriander (Fresh coriander (cilantro).)
1 lemon (Zest and juice.)
0.5 cup olive oil (For chimichurri.)
2 red peppers (Cut into squares; transcript says about the same size as the courgette pieces.)
2 courgettes (Cut on a bias.)
2 tbsp za’atar (The transcript pronounces this as “sitar seasoning.”)
3 tbsp olive oil (For the grilled vegetables.)
2 tbsp lemon juice
0.5 tsp salt
285 g burrata
60 g rocket leaves

Steps

1
Use a pestle and mortar to crush the garlic and rock salt into a rough paste; leave it slightly coarse.
2
Add the finely minced red chilli to the mortar and grind it into the garlic paste. The transcript specifies deseeding the chilli first.
3
Add the oregano, mint, coriander, parsley, lemon zest and lemon juice. Grind with the pestle to a rough, coarse consistency rather than a smooth purée.
4
Pour in the chimichurri olive oil and mix. Set the chimichurri aside.
5
Heat a grill pan over high heat. The transcript says it is ready when a splash of water reacts on the hot pan.
6
Cut the courgettes on a bias and cut the red peppers into squares of roughly the same size as the courgette pieces.
7
Put the courgette and pepper pieces in a bowl. Add the za’atar, olive oil, lemon juice and salt, then mix to coat the vegetables.
8
Place the vegetables in a single layer on the hot grill pan. Cook both sides, turning when the first side has developed good colour; remove once both sides are coloured.
9
Break up the burrata into a bowl, then spread it over a serving plate.
10
Spoon a generous amount of chimichurri over the burrata.
11
In a bowl, toss the grilled vegetables and rocket with a few generous spoonfuls of chimichurri.
12
Arrange the dressed vegetables and rocket on top of the burrata and serve immediately.

Notes

The audio mentions optional chilli flakes and black pepper as a finishing garnish, but the written recipe does not quantify them; they are not included as required ingredients. The source gives no grilling time, so cook until both sides are coloured.