Roasted Tomato and Burrata Salad

This creamy burrata salad is irresistible when combined with sweet summer tomatoes and basil.

Originally for Good Housekeeping July 2021, Alex Luck Photography, Food Styling, Alice Shields

Hands-on time 20min, plus cooling. Cooking time about 45min.
Serves 4

FOR THE CROUTONS

100g sourdough bread, cut into 2cm pieces

1tbsp olive oil

1⁄2tsp flaked sea salt

FOR THE SALAD

750g mixed tomatoes

2 garlic cloves, sliced

2tbsp extra virgin olive oil

Finely grated zest 1 lemon

400g tin butter beans, drained and rinsed

Large handful basil, leaves picked

200g fresh burrata

1 Preheat oven to 200°C (180°C fan) mark 6. For the croutons, toss bread, oil and flaked sea salt on a medium baking tray. Cook in oven for 10-15min, until golden and crisp. Set aside to cool. Turn oven down to 170°C (150°C fan) mark 3.

2 Quarter any large tomatoes and halve smaller tomatoes (such as cherry tomatoes). Put into a small-medium roasting tin; mix through the garlic, oil and some seasoning. Roast for 30min. Set aside to cool for 10min.

3 For the dressing, spoon the tomato and oil juice from the roasting tin into a small bowl – you should have about 5tbsp (if not, gently stir tomatoes to extract more). Stir in lemon zest and some seasoning.

4 To serve, in a large bowl, toss the roasted tomatoes, butter beans, most of the basil and the croutons with 2⁄3 of the dressing. Tip on to a large platter or divide between 4 plates. Divide the burrata equally into 4 pieces and lay on top. Scatter over the remaining basil and spoon over remaining dressing. Serve.

PER SERVING 344cals, 14g protein, 18g fat (8g saturates), 28g carbs (6g total sugars), 6g fibre