HARVEST FESTIVAL

Tomato salad with burrata & warm ‘nduja dressing

‘Nduja is a spreadable spicy sausage from Calabria. Finely chopped cooking chorizo works well too, but you’ll need to cook it for a few minutes with the shallots.

■ Serves 4 as a sharing starter or snack ■ Prep 10 mins ■ Cook 5 mins

400g tomatoes, mixed sizes and colours if you can get them
4 tbsp olive oil
1 small shallot, finely diced
25g ‘nduja
2 tbsp Italian red wine vinegar
1 tsp caster sugar
1 burrata or mozzarella handful of small basil leaves crusty bread, to serve (optional)

1 Use a small serrated knife to slice the tomatoes thinly, then layer on a platter. Sprinkle with sea salt.

2 Heat the olive oil in a small pan over a gentle heat. Add the shallot and cook until softened. Remove from the heat and add the ‘nduja, whisking together. Whisk in the vinegar and sugar.

Tear the burrata over the tomatoes. Spoon over the dressing, then top with basil leaves. Serve with some crusty bread,