Prepare the rocket and onions as explained above.
Make the pesto- Lightly toast the pine nuts in a small pan, tip into a bowl to cool. Peel and slice the garlic, pop into a mortar and crush using the pestle; start adding in the basil leaves, breaking them down. Add the lemon zest and pepper, then pour in the oil, stirring as you go. Stir in the Parmesan- add a little more oil if needed to loosen the consistency.
When ready to serve, drain the rocket and onions- tip into a tea towel and shake well. Plate them into little mounds, and make into a nest; tare the burratas into 4 and place a piece in the middle of the nest. Drizzle the pesto over the top.
200g rocket leaves, soaked for 30 minutes in cold water, drained
½ red onion, super-thinly sliced and soaked in 300ml water for 30 minutes
4 Burrata, drained well
Pesto
2 cloves garlic
½ teaspoon sea salt
1 large bunch basil leaves
2 tablespoons Pine nuts
1 teaspoon lemon zest
¼ teaspoon black pepper
250ml olive oil
75g Parmesan- grated