2 x 125g burrata balls

6 salted anchovy fillets

250g broad beans, shelled

juice and zest 1 lemon

200g sea salt

12 plum toms, halved

12 basil leaves

150ml Extra virgin olive oil


1. Put the salt on a roasting tray. Lay the tomatoes cut side up on the salt (skin side facing down). Roast at 140C for approximately 1 hour until semi-dried. Brush off any salt, drizzle with oil

2. Put the beans, anchovy and lemon in a mortar and pestle. Break up to form a coarse paste

3. To serve – sit some beans on a plate, then tomatoes, then tear some cheese and basil leaves.

4. Pour over oil, season with fresh milled black pepper