Cooking instructions

For the Salsa Verde 

1. Place all of the ingredients in to a juicer and process into a bowl over ice.
2. Immediately chill.
3. Season with a touch of white balsamic vinegar and sea salt.

 To Plate

1. Drizzle a little olive oil over the slices of bread and toast on a grill.
2. Rub the toasted bread with a garlic clove.
3. Cut both of the burrata in half, with one half for each person.
4. Drizzle the toast and burrata with olive oil, add some sliced olives and a sprinkling of lemon zest.
5. Spoon the salsa verde generously around the bottom of the plate so the burrata looks like it is floating.
6. Garnish with the baby wasabi leaves and flowers.