Tomato carpaccio

Name: Tomato carpaccio
Total time: 10 min
Yield: 6
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

With raspberries & burrata

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

Serves 6

Cooks In10 minutes

DifficultySuper easy

Vegetables, Aussie Christmas, Australia day, Gluten-free

Nutrition per serving

Calories

175

9%
Fat

13.4g

19%
Saturates

6.5g

33%
Protein

8.5g

17%
Carbs

3.8g

1%
Sugars

3.8g

4%

Of an adult's reference intake

Jamie Magazine

By Greg Marchand

Tap For Method

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

Tap For Method

Jamie Magazine

By Greg Marchand

Tap For Ingredients

Method

Recipe by Greg Marchand
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.

Tip

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Nutrition per serving

Calories

175

9%
Fat

13.4g

19%
Saturates

6.5g

33%
Protein

8.5g

17%
Carbs

3.8g

1%
Sugars

3.8g

4%

Of an adult's reference intake