Tomato and burrata with smoked bottarga, finger lime, toasted buckwheat and marjoram

SERVES 4

“This is my take on the seasonal favourite, tomato and burrata salad,” says Ori Menashe. “Using cinnamon in the vinaigrette brings out the inherent warmth that tomatoes capture while ripening in the sun. The finger lime and toasted buckwheat add texture, while the bottarga and marjoram finish it with a much-needed savoury note.” Pictured p115.

11/2 tsp buckwheat

450 gm heirloom tomatoes (any seasonal mixture), small ones halved, larger ones cut into bite-sized wedges

170 gm burrata, broken into large pieces

Pearls of 1 finger lime (see note), or 1/8 tsp finely grated lemon zest

Leaves from 2 marjoram sprigs 10 gm piece bottarga (see note)

CINNAMON VINAIGRETTE

60 ml (1/4 cup) Champagne

vinegar

1 tsp minced golden

shallot

1/2 tsp salt

5 grinds of black pepper

1/2 tsp ground cinnamon

125 ml (1/2 cup) extra-virgin olive oil

1 tsp (firmly packed) coarsely chopped thyme

1 Toast buckwheat in a small saucepan over high heat, tossing frequently, until kernels start to brown but do not burn (2-3 minutes). Remove from heat and toss to help cool quickly. Set aside.

2 For cinnamon vinaigrette, combine vinegar and shallot and set aside for 10 minutes. Add salt, pepper and cinnamon, then slowly drizzle in olive oil, while whisking, until dressing is emulsified. Add thyme and give the dressing a few final whisks. 3 In a large bowl, toss tomatoes in the vinaigrette. Arrange tomatoes in a single layer on a serving platter.

Place burrata among tomatoes, then evenly top the salad with toasted buckwheat and season to taste. Place finger lime pearls evenly on top of each of the burrata pieces, then garnish the plate with marjoram leaves. Finely grate bottarga over the top to serve.

Note Finger limes are available from select greengrocers and farmers’ markets. Bottarga is salted and dried mullet roe.

It’s available from select fishmongers, delicatessens and David Jones food halls.