Edamame Beans and Burrata Salad with Walnut Pesto

Croutons :

1. Preheat the oven to 200ºC.
2. Toss the torn bread with the olive oil and sea salt flakes. 
3. Spread the bread chunks evenly on a baking tray and bake, tossing occasionally until golden, about 15 minutes.

Pesto :

1. Place ¾ of the walnuts, green garlic, dill and the lemon juice into a container of your blender. Blend on high speed until grainy paste texture.
2. Remove the plug from the lid and turn the blender on low. Begin pouring the olive oil in a thin stream into the blender. Keep pouring the olive oil until pesto has creamy consistency . Switch of the blender and scrap the sides. Add the remaining ¼ cup of the walnuts, season with sea salt, and mix with a spoon to keep the chunky texture. 
3. Store in the sterilized glass jar.

Salad :

1. Place the edamame beans into a deep plate. Peel the cucumber and discard the inner part with the seeds. Cut the cucumber in small cubes, thinly slice the radishes, and add them to the beans. Finely chop the chives, and the dill, reserving few larger pieces for decoration, and add them to the beans. Drizzle with a little olive oil, add the lemon zest, and a good squeeze of lemon juice, season with salt and pepper. Toss gently and move to the side of the plate.
2. Place 2 tablespoons of pesto next to the edamame mix and place the burrata cheese on top of the pesto. Drizzle with extra olive oil, top with croutons and serve.