Find deliciously ripe figs and soft burrata to make this sweet and creamy sharing plate, or divide into smaller portions for an easy vegetarian starter. This recipe was made at the Secret Herb Garden, photography by Oh! Taste.
4 figs - 1 ball of burrata, or good quality mozzarella - handful of rocket leaves - 50g pistachios - lemon - olive oil
Cut the figs in half and assemble in a bowl or deep plate.
Crush the pistachios roughly using a pestle and mortar, then add the rocket leaves and mix until you’re left with a nutty paste. Squeeze in the juice of half a lemon and a good glug of olive oil, then season to taste - add a clove of garlic if you want an additional punch of flavour.
Tear open the burrata and place aside the figs, then drizzle the peppery pesto over the top, and garnish with nasturtium flowers for colour.