1. In a food processor,add the herbs,olive oil,garlic,lemon juice,zest and mustard. Whiz until a bright green paste forms,season well and set aside.
2. Heat the barbecue grill to high. Put the zucchini and green onions together on a plate,give them a splash of olive oil,season well and cook on the grill until they are nicely charred. Remove from the grill.
3. On a plate or in a shallow bowl,arrange the zucchini and spring onions around the outside,making a well for the burrata to sit in. Drizzle over some herb puree,put the buratta in the centre,sprinkle with hazelnuts and season.
4. To finish,drizzle over some olive oil and a squeeze of lemon juice.
Smoky,oily sardines cooked on the barbecue (recipe here) are a lovely match to creamy,fresh burrata and charred zucchini.