(This step can be done ahead, with the squash stored in an airtight container in the fridge overnight.) Combine avocado, basil, 4 tsp lemon zest, 6 tbsp lemon juice, dried oregano and olive oil in ...

for 15 minutes or until the squash is tender. Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown ...

Finally, you'll need burrata cheese and, if desired, basil leaves and lemon slices to garnish the salad. Using a vegetable ...