Burrata and tomato salad with nectarine pomegranate dressing

Serves 4

This is an OMG dish! Look for fabulous outdoor tomatoes at farmers’ markets … unless you are lucky enough to have your own.

Prep time: 20 minutes

Cook time: None

Ingredients

Spiced ciabatta bread

2 Tbsp extra virgin olive oil

4 slices ciabatta

¼ tsp each chilli powder and ground cinnamon

Flaky sea salt

 

Pomegranate molasses vinaigrette with nectarines

3 Tbsp extra virgin olive oil

1 Tbsp red wine or raspberry vinegar

½ tsp flaky sea salt

Freshly ground black pepper to taste

1 Tbsp pomegranate molasses syrup

2 white nectarines

 

Tomato salad

2-3 large outdoor tomatoes, thickly sliced and drained briefly

2 large burrata pouches or large mozzarella balls

¼ cup pomegranate seeds

 

Method

To make the spiced bread crusts, heat oil in a frying pan over medium heat. When it is hot, add the bread and fry on both sides until golden. Transfer to a plate and sprinkle with mixed spices and flaky sea salt. Set aside but don’t cover.

 

Whisk the oil, vinegar, salt and pepper to taste in a bowl. Whisk in pomegranate molasses. If the fruit is free-stone, cut nectarines in half and extract the stones. Cut the flesh into slim wedges. If the fruit is cling-stone, cut the fruit into wedges, cutting into the stone and letting the wedges drop onto a plate.

 

Slice the tomatoes thickly on a chopping board, tilt the board and drain briefly. Cut the burrata pouches in half or slice mozzarella thickly and pat dry with paper towels.