Burrata, zucchini and garlic chips salad
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Preheat the oven to 200C/180C fan forced. Cut each tortilla into 6 wedges. Combine the garlic, paprika and 2 tablespoons oil in a small bowl. Place tortilla wedges on a large baking tray. Brush with the oil mixture. Bake for 5 minutes or until just crisp.
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Meanwhile, combine the lemon juice, salt and half the zucchini in a bowl. Set aside, stirring occasionally, for 5 minutes or until lightly pickled.
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Place the remaining oil in a tall jug. Use a stick blender to blitz until it starts to foam. Add the basil and blitz until well combined and the oil is bright green. Season. Strain the oil, discarding any solids.
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Drain the pickled zucchini and toss with the remaining zucchini in a large bowl. Season. Place the burrata in the centre of the serving plate. Arrange the zucchini mixture and garlic crisps around the burrata. Drizzle the basil oil over the zucchini mixture to serve.
