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.

1. Bake the veggie burger for 15 minutes in a hot air oven at 200°C.
2. Cut the tomato into carpaccio and place in the middle of the plate. Season with salt and pepper and a little olive oil.
3. Fry the pine nuts and keep them on the side.
4. Cut the mozzarella into equal pieces.
5. Cut the capers in 2.
6. Top the veggie burger with some sun-dried tomato, a king caper and a piece of mozzarella.
7. Place the burger in the middle of the tomato.
8. Spread the remaining mozzarella over the carpaccio of tomato.
9. Sprinkle some pine nuts over the plate.
10. Spray a few dots of pesto cream on the tomato and the veggie burger.
11. Sprinkle some parsley oil over the plate.
12. Finish the plate with some chopped basil leaves.