Burrata with fresh tomatillo salad

SERVES 4 READY IN 30-40 MINS

2 shallots, finely diced 1tbsp cider

●

vinegar 1tsp caster sugar 1tsp sea salt

● ●

Zest and juice of 1 lime 240g fresh

● ●

tomatillos 250g mixed tomatoes

●

30–40g mixed soft herbs, like tarragon,

●

mint and dill, finely chopped 50g skin-on

●

almonds 1 large ball, or a few smaller

●

ones, of burrata or mozzarella 75g

●

crème fraîche 2tbsp good olive oil FOR

●

THE CHILLI-LIME-SALT 10g piquin chillies or Urfa chilli (hot pepper) flakes 10g fine

●

sea salt 100g caster sugar Zest of 1 lime

● ●

1 First, make the chilli-lime-salt. Blitz the chillies and salt in a spice grinder or small food processor, then stir in the sugar and lime zest.

2 Mix the shallots with the cider vinegar, sugar, salt and lime juice. Leave for 10 mins to soften while you prepare the tomatillos.

3 Peel the tomatillos of their husks and wipe with a clean, damp tea towel.

Cut them into paper-thin slices and the tomatoes into thin slices and various-sized wedges. The tomatillos are tart, so they benefit from being cut into slighter pieces.

4 Mix the lot with the lime zest and herbs, reserving a small amount to garnish. Once the shallot mixture has been sitting quietly for its time, pour over the tomatoes.

5 Heat a small frying pan and add the almonds. Toast gently until starting to colour. Sprinkle just 1 heaped tsp of the chilli-lime-salt over and toast for another minute or two until it has formed a light sugar crust over the almonds. Set aside.

6 Tear the burrata into bite-size pieces, mix in the crème fraîche, half the olive oil and season with salt and pepper. Arrange on a serving plate with the fruit around it.

7 Drizzle with the last of the olive oil and scatter over the reserved herbs and nuts.