Basil poached tomato salad
by Donna Hay
Ingredients
1 bunch basil, leaves picked and stems reserved
1 tbsp sea salt flakes, plus extra for sprinkling
400g vine-ripened tomatoes
250g cherry tomatoes
½ cup extra virgin olive oil, plus extra for cooking
2 x 125g burrata or fresh buffalo mozzarella balls
This veg bag scheme is one of the few good new things to have happened this year. It has been wonderful to have such a wide variety of delicious veg, always fresh and bursting with flavour.
— Cecilia Healey
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