Ingredients
8 total- 4 black iberiko winter tomatoes or other tomatoes of your choice, finely sliced
- 4 small pinches sea salt
- 1 handful basil leaves
- 2 (125g) packs smoked burrata, sliced
- 1 handful pomegranate seeds
- 4 physalis, sliced (optional)
- 1½ tbsp extra-virgin olive oil
- ½ tbsp pomegranate molasses
Method
3 stepsStep 1
Sprinkle the sliced tomatoes with the sea salt. Arrange them in an overlapping fashion among 4 plates, dividing the basil leaves and sliced burrata evenly between them.
Step 2
Scatter the pomegranate seeds and sliced physalis (if using) over the top.
Step 3
Mix the olive oil with the pomegranate molasses, a pinch of sea salt and a grind of black pepper. Drizzle over each plate and serve.