Grilled mango, tomato and burrata platter

A joyful, vibrant mix of heritage tomatoes, smooth burrata, grilled mango and a lime chilli dressing. Perfect for a sharing lunch al fresco

Ingredients

• 1 large mango (around 250g), peeled and cut into wedges
• 1 tsp rapeseed oil
• 90 ml lime juice (around 3-4 limes)
• 80 ml fish sauce
• 80 g soft light brown sugar
• 2 garlic cloves, minced
• 1 -2 red bird’s-eye chillies, finely chopped (depending on how hot you like it)
• 450 g tomatoes, halved (the more colourful the better – we used mixed cherry tomatoes)
• 1 long shallot, finely sliced
• large handful basil, finely chopped, plus a few small leaves to garnish
• small handful thai basil, finely chopped
• 2 spring onions, finely sliced
• 150 g burrata

Steps

1. Heat a griddle pan over a medium heat. Toss the mango with the oil then griddle the wedges for 2 mins on each side until you get visible char marks. Transfer to a large bowl and toss with 10ml of the lime juice.
2. Whisk the remaining lime juice with the fish sauce, sugar, garlic and chilli. Combine half the dressing with the tomatoes, shallot and herbs. Leave to sit for 10 mins, allowing the flavours to mingle.
3. Toss the spring onions with the tomato mixture before arranging on a platter. Add the mango and top with the burrata. Break open the creamy cheese centre and garnish with the extra basil and more spoonfuls of the dressing.