Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Use a small serrated knife to slice the tomatoes thinly, then layer on a platter.
If the tomatoes have been in the fridge, do this at least 20 minutes before you want to eat to let them come up to room temperature.
Sprinkle with sea salt.
Heat the olive oil in a small pan over a gentle heat.
Add the shallot and cook until softened.
Remove from the heat and add the 'nduja, whisking together. Whisk in the vinegar and sugar.
Tear the burrata over the tomatoes. Spoon over the dressing, then top with basil leaves.
Eat with crusty bread, if you like.