Heirloom Tomato and Burrata Salad Recipe

250ml Balsamic Vinegar (for reduction)

50g Sugar

3 Cubes of diced, ripe Watermelon

1 pc Burrata Cheese

3 Assorted Heirloom Tomatoes cut into wedges

Maldon Salt, to sprinkle

1 Fried Basil Leaf

28g Cilantro Pesto

Reduce the balsamic vinegar with the sugar on medium-high heat until reduced to a syrup consistency and still pourable. Set aside to cool. Prepare the cilantro pesto the same way as you would a regular basil pesto (fresh basil leaves, parmesan cheese, olive oil, toasted pine nuts, salt & pepper) but change the leaf mixture to 3 parts cilantro and 1 part basil. Set aside until ready to use. To prepare the plate, drizzle the balsamic syrup around the base of the plate and place a piece of drained burrata cheese in the center. In a bowl, gently toss the tomato wedges and watermelon with a bit of cilantro pesto. Arrange the pieces around the cheese. Drizzle more of the pesto over the cheese, watermelon, and tomatoes and sprinkle the Maldon salt over the works. Finish the dish by garnishing with a basil leaf that has been fried crispy in oil.