Burratta & cherry tomato salad

2-4 punnets of ripe sweet cherry tomatoes

2 Burrattas

A large bunch of basil

50g pine nuts ( toasted golden in a frying pan )

150g olive oil

A little lemon zest

1tbs mayonnaise

1 handful grated Parmesan

1crushed garlic clove

Chop the cherry tomatoes in half and throw into a salad bowl .

Keeping a few basil leaves back for garnish put the rest of the leaves into a blitzed along with the oil the toasted pine nuts lemon zest garlic and Parmesan. Blitz til smooth. Taste and season . You now have pesto. Keep in a jar stored in you fridge fir up to 2 weeks. Mix 1tbs of pesto with 1 tbs of mayo, loosen with a little more olive oil to dropping consistency.

Sit the Burratta on the tomatoes and drizzle the sauce, before serving scatter with basil leaves .