Tomato Salad with Burrata and Chilli Jam

Ingredients

• 3 tbsp olive oil

• 3 (approx.) garlic cloves, finely sliced

• 3 (approx.) shallots, finely sliced

• 2 tsp chilli jam

• 3 tbsp extra-virgin olive oil

• 1 preserved lemon, rinsed and dried, flesh discarded, rind finely chopped, plus 1 tbsp brine from the jar

• 1kg (approx.) mixed tomatoes, sliced or halved if small

• 2 (approx.) balls burrata, whole or torn

• 30g fresh basil

4 servings

Calories~538 kcal

Protein~14 g

Carbs~16 g

Fat~48 g

Fiber~4 g

Sugar~10 g

Total recipe

Calories~2,150 kcal

Protein~55 g

Carbs~65 g

Fat~190 g

Fiber~15 g

Sugar~40 g

Method

• Step 1

  Put 2 tbsp olive oil and the garlic in a cold frying pan. Warm over medium-low heat for 5 mins, stirring, until pale golden and fragrant – don't overdo it or it'll become bitter. Lift out with a slotted spoon and drain on kitchen towel.

• Step 2

  Return the pan to the heat with the remaining 1 tbsp olive oil. Add the shallots and fry for 10 mins, stirring, until golden and crisp at the edges. Lift out to drain with the garlic, then season lightly with sea salt. Leave to cool and crisp further. (Save the garlic-shallot oil for livening up marinades, steaks and salads.)

• Step 3

  To make the dressing, combine the extra-virgin olive oil, chilli jam, preserved-lemon brine and a pinch of sea salt in a clean jar. Screw on the lid and shake well until slightly thickened and emulsified. Set aside.

• Step 4

  Arrange the tomatoes on a large platter, overlapping shapes, colours and sizes; season lightly. Spoon over some of the dressing, scatter with the preserved-lemon rind and leave for 10 mins to let the flavours mingle.

• Step 5

  To serve, top with the burrata, pick over the basil and drizzle with a little more dressing. Finish with a handful of crispy garlic and shallots. Leftover shallots and garlic will keep in an airtight container for up to 2 weeks.