White bean salad with burrata and tomatoes

Tam West

Cut the burrata at the table and let it spread through the salad.

Ingredients

3 Tbsp	Olive oil
1 can	White beans, 400g, drained and rinsed; we used cannellini beans (Main)
8 handfuls	Salad leaves
8 small	Tomatoes, 4 red and 4 yellow, sliced
125 g	Burrata cheese, a fresh Italian cheese, soft and mild with a taste of fresh milk and cream (Main)
1 small handful	Basil leaves
1 splash	Rice wine vinegar

Directions

1. Place 2 tablespoons oil in a small heavy-based saucepan. Add the white beans and place over medium heat. Cook until the beans are heated through.
2. Place the salad leaves in a large shallow bowl with the sliced tomatoes. Top with the warm beans, burrata and the basil leaves.
3. Season with salt and freshly ground black pepper and finish with the remaining oil and a splash of vinegar.