Name: Burrata and tomatoes with mango dressing
Yield: For 4 as a starter
Cuisine: Italian
Ingredients: ¼ medium-heat green chilli, chopped (including seeds); 1 spring onion (scallion), thinly sliced and rinsed, then drained; 2 tsp finely chopped ginger; ½ garlic clove, sliced; 1 burrata (250–300 g/10½–12 oz.); 600 g (1 lb. 1 oz.) tomatoes; ¼ tsp finely grated lemon zest; 2 tbsp lemon juice; 3 tbsp vegetable oil; 1 perfectly ripe mango (about 250–300 g/9–10½ oz.), peeled and all flesh cut from the stone (pit); 15 basil leaves

Preparation info

For
4
as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This was one of the stand-out dishes of the day during our first photo-shoot for this book. The burrata was as fresh as could be, recently arrived from Puglia in Italy; the mango was an Alphonso from India – ripe and aromatic; the tomatoes were perfectly coloured and full of summer-sunshine flavour. All I had to do was create a dressing that would bring harmony to the plate. Make sure you use a very ripe mango and avoid hothouse tomatoes: summer-sweet heirloom varieties look and taste best