- Slice the courgettes lengthways into 1cm strips. Place in a colander, sprinkle with a little sea salt and leave for 20 minutes to draw out excess moisture.
- Pat the courgettes dry, then toss with a drizzle of olive oil, a squeeze of lemon juice and a pinch of salt and black pepper. Heat a griddle pan over a high heat and cook for around 10 minutes, turning occasionally, until tender and nicely charred. (Alternatively, cook on a BBQ or in a large frying pan.)
- Meanwhile, heat a little olive oil in a large frying pan over a medium heat. Add the garlic and cook gently for 1-2 minutes until fragrant. Stir in the cherry tomatoes and cook for 5 minutes, gently pressing them with the back of a spoon until they begin to burst and create a light sauce.
- Add the Merchant Gourmet Giant Butter Beans and warm through for 2-3 minutes. Stir in the sherry vinegar and season to taste.
- Arrange the charred courgettes on a serving platter. Spoon over the warm butter beans and tomatoes, then tear over the burrata.
- Finish with spoonfuls of pesto, plenty of torn basil leaves and a drizzle of extra virgin olive oil before serving.
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