• 

  beetroot small, peeled (see Tip)

  300 g
• 

  zucchini cut into pieces (5 cm long)

  250 g

Dressing

• 

  extra virgin olive oil

  70 g
• 

  white vinegar

  30 g
• 

  lemon juice

  15 g
• 

  Dijon mustard

  ½ tsp
• 

  maple syrup

  10 g
• 

  dried basil

  ½ tsp
• 

  sea salt

  1 - 2 pinches
• 

  ground black pepper

  1 - 2 pinches
• 

  burrata cheese

  250 g
• 

  fresh basil leaves only, torn