Roasted tomatoes with pomegranate molasses, burrata & zaatar oil

1. Preheat the oven to 200ºC, gas mark 6. Chop the tomatoes into large bitesized pieces then add to a foil-lined baking tray with a drizzle of olive oil. Season. Roast for 10 minutes.  

2. Add the pistachios and mixed seeds to a second baking tray. Once the tomatoes have had 10 minutes in the oven, remove them and stir through the onion and pomegranate molasses. Put both trays into the oven for 3 minutes, then remove and leave to cool for 20 minutes.

3. Mix together the zaatar with 2 tbsp oil and a pinch of salt. Drain the burrata.

4. To assemble, add the tomatoes and red onions to a platter and pour over any cooking juices. Top with the burrata and sprinkle over the toasted nuts and seeds. Cut a deep cross in the top of the burrata with a sharp knife and pinch the sides with thumbs and forefingers to open them up. Drizzle over the dressing and serve.