Serves: 6-8

Ingredients:

• 4 heirloom tomatoes

• 1-2 balls burrata

• 30 fresh curry leaves

• 3 shallots (sliced)

• 1/2 cup neutral oil (grapeseed, avocado)

• 1 Tbsp white wine vinegar

• Flakey sea salt

METHOD  

1. Add the sliced shallots and oil in a small saucepan and fry until starting to turn golden brown (about 10 minutes).

2. Add in the curry leaves and cook for a further 1-2 minutes until crispy then sieve oil from the curry leaves and shallots. Immediately add a generous pinch of salt to the curry leaves and shallots and toss. Set aside until assembly.

3. To assemble the salad, core and slice the tomatoes then assemble in alternating colours in 2 rings on a plate. Sprinkle flakey sea salt over the tomatoes then spoon over white wine vinegar then some of the curry leaf x shallot oil.

4. Place burrata in the centre of the tomatoes, pull apart and serve (with more crispy bits and oil)!