This salad is lovely and refreshing. Get your toms out and make something delicious.
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Serves
4
Cherry Tomatoes
Rice Vinegar
Heritage Tomato
Spring Onion
Garlic Clove
Neutral Oil
Lemongrass Stalk
Red Bird's Eye Chilli
Chilli Flakes
Sesame Seeds
Soy Sauce
Burrata
Sun-Dried Tomato
Bread
Salt
Serves
4
Cherry Tomatoes
Rice Vinegar
Heritage Tomato
Spring Onion
Garlic Clove
Neutral Oil
Lemongrass Stalk
Red Bird's Eye Chilli
Chilli Flakes
Sesame Seeds
Soy Sauce
Burrata
Sun-Dried Tomato
Bread
Salt
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Step 1.
Halve the cherry tomatoes and transfer to a bowl along with the rice vinegar and a big pinch of salt. Set aside for at least 1 hr, but preferably overnight. Cut the big tomatoes into wedges, pop into a sieve and sprinkle with salt. Let them hang out until you’re ready to plate up.
Step 2.
Blitz 2 of the spring onions and the garlic together in a food processor. Heat the neutral oil in a frying pan over a low heat. Once shimmering, add the garlic and spring onion mixture, then cook gently for 3 mins.
Step 3.
Meanwhile, blitz the lemongrass in the same food processor. Add the lemongrass to the pan with the garlic and spring onion mixture, then cook for 5 mins. Finely slice the chillies and add to the pan along with the chilli flakes and sesame seeds. Cook for 5 mins, then remove from the heat and add the soy sauce. Set aside until serving.
Step 4.
Finely slice the remaining spring onion. Tear most of the burrata onto a plate, top with all the tomatoes (including the sundried tomatoes), then layer with more burrata. Drizzle with the lemongrass saté and scatter with the spring onion. Serve with bread for scooping.
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