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Tomato carpaccio
With raspberries & burrata
Gluten-free
gf
Vegetarian
v
Tomato carpaccio
With raspberries & burrata
Gluten-free
gf
Vegetarian
v
“The raspberries add a lovely tang to the salad that’s incredible with the mozzarella and aromatic basil ”
Serves
6
Cooks In
10 minutes
Difficulty
Super easy
Jamie Magazine
Vegetables
Aussie Christmas
Australia day
Italian
Quick fixes
Nutrition per serving
Calories
175
9%
Fat
13.4g
19%
Saturates
6.5g
33%
Sugars
3.8g
4%
Protein
8.5g
17%
Carbs
3.8g
1%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Greg Marchand
Tap For Method
Ingredients
8 ripe heirloom tomatoes
extra virgin olive oil
85 g raspberries
raspberry vinegar
2 x 125 g burrata , or good-quality mozzarella cheese
a few sprigs of fresh basil
Tap For Method
Recipe From
Jamie Magazine
By Greg Marchand
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Tap For Ingredients
Method
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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