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Tomato carpaccio with raspberries & burrata
snacks and sides | serves 6 as a starter or light lunch
With just a few simple ingredients, this elegant salad is the epitome of relaxed summer dining. Using a combination of the season's best tomatoes will add a real depth of flavour and a beautiful colour to the dish. It just looks (and tastes) so good!
1. Arrange the tomato slices on a plate. Season with salt, pepper and olive oil.
2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork. Top the tomatoes with the torn burrata, drizzle over the raspberry dressing and scatter with basil to serve.
Recipe Greg Marchand
Photo Dan Jones
from Issue 22
ingredients 8 ripe heirloom tomatoes, sliced
Extra-virgin olive oil
½ punnet (85g) of raspberries
2 x 125g burrata or good-quality mozzarella, torn
A handful of small basil leaves