Iberiko Tomatoes, Whipped Burrata, Curry Leaf and Fennel Seed Oil
By Natoora
Published on 01 January 2026
Winter Iberiko Tomatoes have the perfect bite and saltiness that goes so well with creamy burrata. You can leave the burrata whole, but the whipped texture with the firm tomatoes and crispy curry leaves make a great pairing. If you have any leftover curry leaf oil, add a pinch of chilli flakes and drizzle over fried eggs.Time and servings
30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 100ml extra-virgin olive oil
- 1 tsp fennel seeds
- 15g curry leaves, picked and stalks discarded
- 200g burrata, drained
- 600g Natoora Iberiko Tomatoes, irregularly chopped
- Crusty bread to serve
Method
Step 1
Set a metal sieve over a heatproof bowl and put next to the hob.Step 2
Pour the oil into a medium saucepan, set over a medium heat and warm until the oil is glistening.Step 3
Turn off the heat and carefully add the fennel seeds. They’ll go pop so stand back in case the oils spits. Once the sizzle settles, add the curry leaves and stir gently until dark green and cooked. Strain through the sieve and set aside to cool for 15 mins.Step 4
Once cooled, transfer ¾ of the leaves and seeds and scrape into a blender with the cooled oil. Blend until smooth then sieve over a bowl again for a vibrant green oil. If your sieve isn’t fine, set a sheet of kitchen paper in the sieve and this will keep the oil clear.Step 5
Add the burrata to a clean blender and whizz for 2 mins, or until your desired texture. Season then set aside.Step 6
Spread the whipped burrata over 1 serving plate or 4 plates. Top with tomatoes then drizzle with oil and sprinkle with the reserved leaves and seeds.Step 7
Sprinkle with flakey sea salt and serve with crusty bread.