Tomato and peach salad with burrata

600 g mixed tomatoes

chopped

2 peaches

cut into wedges

1 red onion

cut into wedges

1 clove of garlic

finely chopped

2 tbsp olive oil

¾ tsp salt

½ tsp chilli flakes

2 sprigs of thyme

1 sprig of rosemary

300 g mixed tomatoes

chopped

2 burrata (each about 125 g)

1 lemon

some grated zest and juice

Some olive oil

Some fleur de sel

3 sprigs of basil

coarsely shredded

Preheat the cooking space to 200 °C using the grill-forced convection mode. Mix together the tomatoes and the rest of the ingredients in an ovenproof dish. Put the dish on a wire shelf in the preheated cooking space and cook for about 25 minutes. Take out and allow to cool slightly.

(Pre-)heat cooking space to 200 °C with Grill-forced convection

Put the food in

Grill-forced convection 200 °C for 25 Mins

Add the fresh tomatoes to the roasted ingredients in the dish, then tear open the burrata and place them on top. Sprinkle over the lemon zest and juice, drizzle over the olive oil, season with fleur de sel and scatter over the shredded basil leaves.