1 burrata

1/2 cup green sauce*

1 yellow peach (sliced)

8 red grapes (halved)

4 slices bread

Sea salt flakes

EVOO

1. Start by toasting the bread in the oven with the grill on high with a
   little bit of oil drizzled over. Remove when golden and charred and cut
   into halves.

2. On plate pour green sauce, top with burrata. Scatter peach and and grapes around burrata, before finishing with a drizzle of EVOO and sea salt flakes.

3. To eat, serve with bread to the side, open burrata with knife and let it drip into the green sauce. Enjoy altogether with bread.

Green Sauce

60gm cooked warrigal greens (baby spinach if you want access warrigal greens)

1 parsley bunch (leaves, washed)

1 bunch coriander (washed)

1 handful fennel fronds

5 garlic cloves

1 long green chilli

1 lemon (zest and juice)

1 lime (zest and juice)

1/3 cup EVOO

Sea salt (to taste)

Place all ingredients into a food processor and blitz into deep green sauce. Seasons salt to taste and if you need to loosen add drops of EVOO until its right.