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Charred Scallions with Burrata and Hazelnut Mint Picada

Camille Styles
  • minutes
  • Serves 4

INGREDIENTS

1

big pinch Aleppo pepper

4 tbsp

Basil, leaves

1 clove

Garlic

1 tbsp

Lemon, zest

1

small bunch Mint

2

bunches Scallions, fat

1

Salt

1

Salt & pepper

1

Olive oil

1/3 cup

Hazelnuts, roasted and coarsely chopped

1

ball Burrata