An alternativ to the classic tomato mozzarella

Makes 4 servings

Ingredients

  • 20 ripe honey tomatoes, washed

  • 2 large burrata

For the dressing

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoons white wine vinegar

  • 1 teaspoon agave syrup

  • 1/2 teaspoon Za'atar (Middle Easten herb mix) or use Italian mixed herbs

  • 5 leaves fresh basil

  • sea salt and freshly ground pepper to taste

For the pesto

  • 2 tablespoons extra virgin olive oil

  • 60 grams sun-dried tomatoes

  • small bunch of basil

  • 1/2 teaspoon Za'atar (Middle Easten herb mix) or use Italian mixed herbs

  • sea salt and freshly ground pepper to taste

Method

  1. Heat oven to 200C/180C fan/gas 6. When the oven has reached the temperature place 10 tomatoes cut into halves on a baking tray season with salt and pepper and drizzled some olive oil and bake for 20 minutes. Leave to cool.

  2. Combine oil, vinegar, agave syrup, sea salt and pepper to a smooth dressing and put to the side.

  3. For the red pesto blend olive oil, sun-dried tomatoes, basil, herbs and spices to a smooth paste.

  4. Cut 10 small tomato through the center, mix with half of the dressing and put to the side.

  5. Cut the burratta carefullly into small pieces.

  6. Arrange burratta pieces on four plates add pesto and two different kinds of tomatoes.

  7. Pour the dressing using a tablespoon gently over.

  8. Enjoy with a cold drink on a summer´s evening.