Ingredients

• 2.5kg heritage tomatoes
• 150ml rapeseed oil
• 2 tsp golden caster sugar
• 50ml balsamic vinegar
• 2 tsp Dijon mustard
• 12 burrata
• Basil oil (Nurtured in Norfolk) 
• 1 punnet of micro basil (or shredded basil leaves)
• 12 tsp toasted pine nuts
• 300g pitted olives (we like Kalamata) or you could use Bosciallia

Method

1. Slice or quarter the tomatoes, marinade in
the oil, sugar, balsamic and mustard for 3-4
minutes. Season to taste.

 2. Place the tomatoes into the middle of a plate
with a little of the dressing .

3. Arrange the seasoned burrata on top.

4. Sprinkle the pine nuts and olives over, and
drizzle with basil oil.

5. Finish with a few sprigs of micro basil.