ROAST TOMATO, ZUCCHINI AND PASTINA SALAD WITH BURRATA

Preparation time 10 mins Cooking time 2 hours Serves 4

6 very ripe tomatoes

3 cloves garlic, skin on

1 Tbsp caster sugar

6 sprigs fresh thyme, leaves stripped 2 Tbsp fresh tarragon leaves, finely

chopped, plus extra to garnish 80ml extra virgin olive

oil, plus extra 40ml

4 small white zucchini,

sliced lengthways

Sea-salt flakes and freshly ground

black pepper, to season

Juice of 1 lemon

½ bunch of mint leaves, torn 250gm stelline or tubetti pasta,

cooked and kept warm

2 balls of fresh burrata

or buffalo mozzarella

STEP 1 Preheat oven to 100°C fanforced (120°C conventional). Put tomatoes in a small baking tray, so they fit snugly. Add garlic, sugar, thyme and tarragon. Drizzle over half the oil and roast, uncovered, for 2 hours or until tomatoes have broken down. STEP 2 Meanwhile, preheat a ribbed grill plate over high heat. Toss zucchini in remaining oil, season and grill on both sides until charred and tender. Arrange zucchini in a large shallow serving bowl, pour over lemon juice and scatter over mint. Set aside. STEP 3 Remove tomatoes from oven and when cool enough to handle, use your hands to remove the skins and discard. Squeeze flesh out of garlic, discarding skin. Put tomatoes, garlic and tray juices in a large bowl and mash, adding extra oil as you go, to make a dressing. STEP 4 Add half the dressing to pasta and toss to coat. Spoon dressed pasta over the zucchini. Tear burrata or buffalo mozzarella and place on top. Scatter over extra tarragon leaves. Spoon over remaining tomato dressing. Serve.

Roast tomato, zucchini and pastina salad with burrata