Tomato carpaccio

Name: Tomato carpaccio
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Italian
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; Raspberry vinegar

With raspberries & burrata

Gluten-free Vegetarian

10 mins

Super easy

serves 6

nutrition per serving

Calories

Fat

19%

Saturates

33%

Sugars

Protein

17%

Carbs

of an adult’s reference intake

Recipe From

Jamie Magazine

By Greg Marchand

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

Raspberry vinegar

Method

The raspberries add a lovely tang to the salad that’s incredible with the mozzarella and aromatic basil

Slice the tomatoes and arrange on a plate. Season with sea salt, black pepper and oil.
Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork.
Tear the burrata and scatter over the tomatoes, drizzle over the raspberry dressing and pick over the basil leaves to serve.

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