A sensational Christmas sharing dish which looks beautiful presented on a wooden board.
In a mortar, pound the garlic with some sea salt, add the marjoram and pound again until you have a smooth paste. Add the lemon juice and extra virgin olive oil. Season to taste.
Arrange burrata on a platter with the tomatoes. Drizzle with the marjoram sauce.
2 x Massimo’s Burrata
700g mixed tomatoes, sliced
Grilled slices of Wild Wheat kumara sourdough
For the Pounded Marjoram Sauce:
1 clove garlic
¼ cup picked marjoram leaves
1-2 tablespoons lemon juice
2-3 tablespoons extra virgin olive oil