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Tomato, Wild Garlic and Burrata Salad

Wild garlic grows like a weed in the right environment – it likes a little dampness – and the smell of it always signifies that spring is on the way. It does have a relatively short season, however, and once it’s gone, it’s gone. When it isn’t available, use chives instead. They are a great substitute. Any leftover dressing will keep well in the fridge for up to 2 days.

SERVES: 4 AS A SUMMER LUNCH OR STARTER | PREP TIME: 15 MINUTES

8–12 tomatoes

4 × 100g or 2 × 200g balls of burrata

sea salt and freshly ground black pepper

FOR THE WILD GARLIC DRESSING

2 tbsp pine nuts

16 wild garlic leaves, or 1 bunch of chives

125ml olive oil, plus extra for drizzling

2 tbsp white wine vinegar

1 tsp wholegrain mustard

1 Preheat the oven to 200°C/180°C fan/gas 6.

2 Put the pine nuts on a baking tray and toast them in the oven for 6 minutes, shaking the tray halfway through, then remove from the oven and leave to cool.

3 Put all of the ingredients for the wild garlic dressing in a small blender or food processor and pulse until a chunky dressing is formed. Season to taste with salt and pepper.

4 Cut the tomatoes into slices and wedges, and season well with salt and pepper. Arrange them on serving plates and spoon half of the wild garlic dressing on top.

5 Just before serving, cut the burrata balls in half, if using 100g balls, or into quarters if using 200g balls and place the cut burrata on the plates with the tomatoes. Season the inside of the balls with a little more salt and pepper then spoon over the remaining dressing.

MARCUS’ TIP:

Keep tomatoes out of the fridge, until they are becoming overripe, and never serve a cold tomato, as the flavour is dulled.