TOMATO CARPACCIO WITH BURRATA
Prep time: 10 minutes. Serves 4-6.
4 oxheart tomatoes, sliced into 3mm slices
100g burrata ball
Dressing
Juice and zest of 1 orange
Juice and zest of 1 lemon
¼ cup loosely packed fresh mint leaves, thinly sliced, plus extra to garnish
1 ½ tablespoons red-wine vinegar
¼ cup (60ml) extra-virgin olive oil, plus extra to serve
1 Place all dressing ingredients in a bowl, season to taste and mix to combine. Set aside.
2 On a 30cm platter, place sliced tomatoes in a circular pattern. Place the burrata ball in the centre of the platter, gently tearing to spread cheese over some of the tomatoes.
Drizzle dressing over the burrata and tomatoes. Finish with extra olive oil, season
