Everything that is wonderful about the summer. For the restaurant, I only ever made this dish when tomatoes are in season and using ones that we grow or the best I could fine from suppliers.I try and keep the recipes faithful to what we served in the restaurant so this one does include fennel pollen which is sprinkled at the end. it can be bough on line or if you grow your own fennel dimply collect the pollen from the flowers.Burrata is expensive but it's lovely to have a treat sometimes. Make sure you take it out of the fridge at least an hour before you serve as it's best at room temperature along with tomatoes. This would also be lovely as a light lunch dish
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Ingredients
- 400 g Mixed tomatoes
- 4 burrata balls (100-150g each)
- 2 slices sour dough bread toasted and torn into pieces
- balsamic vinegar to drizzle
- extra virgin olive oil to drizzle
- pinch fennel pollen (optional)
Pistachio pesto
- 100 g pistachios
- 10 g basil (plus extra for garnish)
- 75 g Parmesan grated
- 1/2 clove garlic
- 100 ml olive oil
- pinch sea salt
- 1 lime juiced
Instructions
- Bring the tomatoes and burrata to room temperature. Cut the tomatoes into bite size pieces.
- In a dry frying pan, lightly toast the pistachio nuts making sure you don't burn them. Put them in a pestle and mortar along with garlic and basil and grind to a rough paste. Add the oil and parmesan and mix until well combined. Finish with a generous pinch of salt and a drizzle of lime juice to taste.
- To plate the dish, put a dollop of pesto in the middle of the plate, top with burrata, sprinkle tomatoes around the burrata, dot with pieces of sour dough bread, add some torn basil leaves, drizzle with balsamic vinegar and extra virgin olive oil and finish with a sprinkle of fennel pollen if using
Nutrition
Calories: 531kcalCarbohydrates: 11gProtein: 26gFat: 49gSaturated Fat: 19gCholesterol: 80mgSodium: 206mgPotassium: 447mgFiber: 3gSugar: 4gVitamin A: 1712IUVitamin C: 20mgCalcium: 713mgIron: 1mg
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