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Tomato salad with burrata and basil oil
This salad is an essential for summer. Whether you're just relaxing in the garden, or entertaining guests, this is the perfect summer recipe. Creamy burrata is married perfectly with sweet and succulent tomatoes, all wrapped up together with a bow of basil oil for some extra freshness.
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Ingredients
600g Jack Hawkins tomatoes (about 3), at room temperature
25g pack basil
1 garlic clove, roughly chopped
150ml extra virgin olive oil
150g burrata (or mozzarella)
Method
Slice the tomatoes into horizontal rounds, then sprinkle with a little salt and set aside. Tear most of the basil into a blender, reserving a few leaves, and add the garlic; season then pour in the oil. Whizz briefly, until you have a vibrant green oil. Put the tomatoes on a platter, tear over the burrata (or mozzarella), drizzle over the oil and finish with the reserved basil leaves.
Cook’s tip
The basil oil can also be tossed through warm new potatoes and spinach, cooked pasta or a tomato and avocado salad.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,928kJ/ 468kcals
Fat
47g
Saturated Fat
11g
Carbohydrates
5.7g
Sugars
5.3g
Fibre
1.5g
Protein
4.1g
Salt
0.3g
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