Jamie Magazine
By Annie Rigg
15 mins
Super easy
serves 4
About the recipe
There are three months in the UK when our tomatoes are truly delicious, so please go crazy and use them as often as you can.
Recipe From
Ingredients
1 lemon
400g ripe mixed-colour cherry tomatoes
pistachio or extra virgin olive oil
2 cloves of garlic
60g unsalted shelled pistachios
4 sprigs of fresh mint
4 sprigs of fresh flat-leaf parsley
1 pinch of crushed dried red chilli
20g pecorino cheese
2 large or 4 small burrata
1 handful of micro salad leaves
4 slices of sourdough bread
Method
- Finely grate the lemon zest. Halve the cherry tomatoes and add to a bowl with a pinch of the zest and a drizzle of oil. Season with sea salt and black pepper.
- For the pesto, peel the garlic and place in a food processor with the pistachios and blend until roughly chopped.
- Pick in the mint and parsley leaves, then add 125ml of oil, a squeeze of lemon juice and the dried chilli. Blitz until combined.
- Spoon into a bowl, finely grate in the pecorino and season to taste.
- Divide the tomatoes and burrata between plates, spoon the pesto over the burrata and drizzle with oil.
- Delicious served with toasted sourdough, and a pinch of micro salad leaves.
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