Finely grate the lemon zest. Halve the cherry tomatoes and add to a bowl with a pinch of the zest and a drizzle of oil. Season with sea salt and black pepper. For the pesto, peel the garlic and place in a food processor with the pistachios and blend until roughly chopped. Pick in the mint and parsley leaves, then add 125ml of oil, a squeeze of lemon juice and the dried chilli. Blitz until combined. Spoon into a bowl, finely grate in the pecorino and season to taste. Divide the tomatoes and burrata between plates, spoon the pesto over the burrata and drizzle with oil. Delicious served with toasted sourdough, and a pinch of micro salad leaves.