Finely chop the basil and parsley and add them to a small bowl.
Stir in the Capers, Lemon Pesto, White Balsamic Vinegar, ZERO Extra Virgin Olive Oil and the lemon zest. Mix well until combined to create a fresh, zesty dressing.
Drain the Chargrilled Peppers, reserving the oil to use in future cooking or dressings.
Arrange the Chargrilled Peppers around the edge of a serving platter, leaving space in the centre. Place the burrata in the middle and season lightly with salt and freshly ground black pepper.
Spoon the pesto caper dressing generously over the burrata and peppers.
