Who knew making lunch could sound so good? #asmr Ingredients 200 g cherry tomatoes 1 tablespoon extra virgin olive oil 3 garlic cloves, bashed, skins on 4 wasa crispbreads 1 ball of burrata A small handful of pistachios, roughly chopped For the pesto 100 g pistachios 20 g parmesan cheese, grated, plus extra to garnish 1 garlic clove 30 g basil 50 ml extra virgin olive oil Juice of 1 lemon, plus zest to garnish Method Add the cherry tomatoes to a pan with a tablespoon of extra virgin olive oil, the bashed garlic cloves and plenty of salt and pepper. Fry on a high heat until the tomatoes are blistered and tender. Remove from the heat and set aside. In a pestle and mortar or food processor, add all the ingredients for the pesto and season generously with salt and pepper. Bash or blitz until smooth but a little bit textured. Adjust seasoning as needed - it should be zingy and fresh. To build, spread a heaped tablespoon of pesto onto each flatbread, tear a bit of burrata on top and then garnish with blistered tomatoes. Grate over fresh lemon zest and a little extra parmesan. Enjoy!