For the parsley oil: put in a blender and mix 2dl olive oil, &1 clove of garlic and a handful of parsley and some salt. Leave to infuse for a few hours and then filter the oil.
For the pesto cream: whip the whole cream and mix with 2 large spoons of pesto.
- Bake the veggie burger for 15 minutes in a hot air oven at 200°C.
- Cut the tomato into carpaccio and place in the middle of the plate. Season with salt and pepper and a little olive oil.
- Fry the pine nuts and keep them on the side.
- Cut the mozzarella into equal pieces.
- Cut the capers in 2.
- Top the veggie burger with some sun-dried tomato, a king caper and a piece of mozzarella.
- Place the burger in the middle of the tomato.
- Spread the remaining mozzarella over the carpaccio of tomato.
- Sprinkle some pine nuts over the plate.
- Spray a few dots of pesto cream on the tomato and the veggie burger.
- Sprinkle some parsley oil over the plate.
- Finish the plate with some chopped basil leaves.