Burrata and Tomato Salad

Mix the olive oil and lemon zest with 6 tbsp of olive brine and some black pepper. Cut the lemons into segments and add to the dressing along with 8 sliced olives.
Blend 1 burrata with 200ml double cream and spread the thick mixture all over a serving platter. Slice the tomatoes and arrange on top, then tear open the remaining burratas and nestle amongst the tomatoes. Scatter with torn basil leaves, drizzle over plenty of the dressing and grind over some black pepper. Serve with focaccia and shaved parmesan - perfect!

20 mins

4 as a side

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