2 green & 2 yellow zucchini
small bunch of mint leaves
olive oil
salt and pepper
1/4 cup of pine nuts
1/4 cup of capers
fresh burrata cheese
3-4 cherry tomatoes
Cut the zucchini as thin as you can with a knife or mandolin. Arrange the slices on the plate as you wish
Toast the capers and pine nuts in a pan with a drizzle of olive oil and set aside to cool down
Chop up mint leaves
Cut cherry tomatoes in half
Cut open the burrata
Once zucchini slices are arranged on plate, use the inside of the burrata and place dollops of the cheese over some slices, sprinkle mint, capers and pine nuts all over. Drizzle with olive oil and finish with some salt and pepper