Green vegetables with Burrata, nuts and parsley pesto

• Preheat the oven to 180º

  With a vegetable peeler, scrape thin sheets of the zucchini lengthwise.
• Put the 2 tbsp olive oil in a mixing bowl together with some salt and pepper. Mix the zucchini and peas through the oil. Cover a baking tray with parchment paper. Cut the garlic in half in its entirety. Brush with some oil, season with salt and pepper and place cut side up on the baking tray. Put these in the preheated oven for about 10 minutes.

  Afterwards you also spread the zucchini and peas on the baking tray (leave the garlic on the baking tray so that it can cook for a little longer) and put it in the oven again for 10 minutes. (Feel free to mix up, we are going to bake the vegetables "al dente" in the oven).
• In the meantime, remove the skin from the avocado, cut into slices and divide over the 4 plates. Cut fine slices of the cucumber and divide these also over the plates.
• Remove the warm vegetables from the oven and divide between the 4 plates.

  To give the presentation an extra touch, I put some zucchini slices on a skewer. Place 1/2 part of garlic on each plate. Divide the 2 burrata cheeses over the plates. Sprinkle with the salad leaves and the nut / seed mixture. Drizzle with parsley pesto and possibly finish with black pepper from the mill and coarse sea salt. If you like lemon, you can add a few thin slices.

To make the parsley pesto

• I make this dressing very often here in Spain. It is a well-known combination and combines perfectley with fish, meat and vegetables.

  Place all ingredients for the pesto in a cutter (parsley, oil, pine nuts, garlic, pepper and salt) and mix to a fine dressing. (If you find fresh garlic too strong in taste, you can always cook it in advance)