*This recipe is gluten-free according to industry standards
Ingredients
- tomatoes 400g, of mixed sizes and colours
- sea salt flakes
- olive oil 4 tbsp
- shallot 1 small clove, finely diced
- ’nduja 25g (see cook's notes)
- Italian red wine vinegar 2 tbsp
- caster sugar 1 tsp
- burrata 1
- basil a handful of small leaves
- crusty bread to serve (optional)
Method
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Step 1
Use a small serrated knife to slice the tomatoes thinly, then layer on a platter.
-
Step 2
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.
-
Step 3
Sprinkle with sea salt.
-
Step 4
Heat the olive oil in a small pan over a gentle heat.
-
Step 5
Add the shallot and cook until softened.
-
Step 6
Remove from the heat and add the ‘nduja, whisking together. Whisk in the vinegar and sugar.
-
Step 7
Tear the burrata over the tomatoes. Spoon over the dressing, then top with basil leaves.
-
Step 8
Eat with crusty bread, if you like.
'Nduja is a spreadable spicy sausage from Calabria - find it in Italian delis, larger supermarkets and online at melburyandappleton.co.uk. If you can't find any, you can replace it with finely chopped cooking chorizo, but you'll need to cook it for a few minutes with the shallots.
Nutritional Information
- Kcals 251
- Fat 21.8g
- Saturates 7.9g
- Carbs 4.3g
- Sugars 4.2g
- Fibre 1.2g
- Protein 8.9g
- Salt 1g
