Jamie Oliver

Tomato carpaccio

With raspberries & burrata

Tomato carpaccio

Serves 6
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    175
    9%
  • Fat
    13.4g
    19%
  • Saturates
    6.5g
    33%
  • Protein
    8.5g
    19%
  • Carbs
    3.8g
    1%
  • Sugars
    3.8g
    4%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Greg Marchand

Find out what's in our latest issue

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Ingredients

  • 8 ripe heirloom tomatoes , sliced
  • Extra-virgin olive oil
  • 85 g raspberries
  • 2 x 125 g burrata , or good quality mozzarella, torn
  • A handful of small basil leaves
  • Raspberry vinegar
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Jamie Magazine
Recipe From

Jamie Magazine

By Greg Marchand

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

Method

  1. Recipe by Greg Marchand
  2. 1. Arrange the tomato slices on a plate. Season with salt, pepper and olive oil.
  3. 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.

Tip

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Nutrition per serving
  • Calories
    175
    9%
  • Fat
    13.4g
    19%
  • Saturates
    6.5g
    33%
  • Protein
    8.5g
    19%
  • Carbs
    3.8g
    1%
  • Sugars
    3.8g
    4%

Of an adult's reference intake