IN ADVANCE

For the salsa verde, rinse the capers in a sieve and drain about 24 hours before you want to serve the dish.Halve the lime and extract the juice. Pick the leaves from the sprigs of herbs. Remove the stone and skin from the half avocado.

Add all the ingredients for the salsa verde to a blender and blend until you have a nice salsa. Cover and store in the fridge.

METHOD

Light the charcoal in the Big Green Egg, and heat to a temperature of 100°C. Meanwhile, drain the burrata and gently pat dry with kitchen paper. Place the burrata on a Half Perforated Grid.

Sprinkle half a handful of Cherry Smoking Chips on the glowing charcoal and place the heat shield. Place the stainless steel grid in the EGG and place the perforated grid with the burrata on top. Close the lid of the kamado and let the burrata smoke for about 10 minutes. Placing the heat shield will cause the temperature to drop. This is also the intention, as the burrata does not need to cook.

Remove the burrata from the EGG, put it on a plate and place in the fridge to cool down the cheese.

Remove the half perforated grid and stainless steel grid from the kamado; leave the heat shield in. Place the cast iron grid, close the lid of the EGG and bring the temperature to 190°C. Remove the burrata and salsa verde from the fridge. Place the burratas on a platter, spoon the salsa verde over them and garnish with the parsley. Before serving, slice the brioche bread.

Place the bread slices on the grid and grill for about 1 minute. Flip the bread over and grill for another 1 minute. Close the lid of the EGG after each step.

Remove the brioche bread from the Big Green Egg and serve with the smoked burratas with salsa verde for dipping.