Tomato salad with chilli oil, Thai basil & burrata

Name: Tomato salad with chilli oil, Thai basil & burrata
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 3 Jack Hawkins Tomatoes, sliced horizontally; 1 clove/s garlic, crushed; 2 tsp Japanese (or Chinese) rice vinegar; 1 tsp caster sugar; ½ tsp Lee Kum Kee Chiu Chow Chilli Oil, to taste; 1½ tbsp olive oil; 20 g pack Thai basil, leaves picked; 285 g pack No.1 Burrata, drained

An alternative take on the classic Italian caprese salad, this version nods to Asia with spicy chilli oil and fragrant Thai basil.

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Serves4
CourseLunch
Prepare10 mins
Cook-
Total time10 mins

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3 Jack Hawkins Tomatoes, sliced horizontally
1 clove/s garlic, crushed
2 tsp Japanese (or Chinese) rice vinegar
1 tsp caster sugar
½ tsp Lee Kum Kee Chiu Chow Chilli Oil, to taste
1½ tbsp olive oil
20g pack Thai basil, leaves picked
285g pack No.1 Burrata, drained

Spread the tomato slices on a large serving platter, season with a generous pinch of sea salt flakes and set aside.
In a small bowl, mix the garlic with the vinegar, sugar, chilli and olive oils and stir to combine. Finely chop ½ the Thai basil leaves and stir into the dressing.
Tear the burrata over the seasoned tomatoes and spoon the dressing on top. Rip the remaining basil leaves over, then serve.

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