Photograph by Lisa Linder
Our love of Peter Gordon's cooking is no secret – his creative fusion of ingredients means that each dish is a multitude of tastes and textures. Here's his twist on a caprese salad, with creamy burrata, heritage tomatoes and mango dressing.
- 600g tomatoes
- 1 burrata (250–300g)
- 1 spring onion, thinly sliced and rinsed, then drained
For the mango dressing
- 1 perfectly ripe mango (about 250–300g), peeled and all flesh cut from the stone
- 15 basil leaves
- ½ garlic clove, sliced
- 2 tsp finely chopped ginger
- ¼ medium-heat green chilli, chopped (including seeds)
- ¼ tsp finely grated lemon zest
- 2 tbsp lemon juice
- 3 tbsp vegetable oil
- To make the mango dressing, place all the ingredients except the oil into a jug and purée until smooth using a stick blender. Slowly add the oil and purée for 20 seconds. Add salt to taste. Alternatively, make in a jug blender; although, as this volume is quite small, you may have less success.
- Thinly slice the tomatoes and arrange on a platter. Grind over some black pepper and sprinkle with flaky salt.
- If your burrata has a solid ‘knob’ on it, then cut this off and thinly slice it. Break the burrata into chunks. Arrange the burrata slices and chunks on the tomatoes.
- Drizzle with the dressing, sprinkle with the sliced spring onion (scallion) and serve immediately.
Savour: Salads for all Seasons by Peter Gordon, photographs by Lisa Linder is published on 21st April by Jacqui Small, £25