Warm Roasted Squash and Burrata Salad with Salsa Verde

Ingredients

• 50 g blanched hazelnuts
• 6 small balls burrata
• 1 medium butternut squash (about 1.5kg), peeled, halved and deseeded
• 2 tbsp. olive oil
• 6 tbsp. extra virgin olive oil
• 1 tbsp. red wine vinegar
• 2 tsp. capers, finely chopped
• 1/2 tsp. caster sugar
• Large handful flat leaf parsley, finely chopped
• Handful basil leaves, finely chopped
• Handful mint leaves, finely chopped

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