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Tomatoes and red rice with burrata

Salad Spring Vegetarian
Serves 4-6
Prep 25 min
Cook 30 min

This makes a very quick and easy lunch. The confit garlic, here, makes the dressing extra special. This recipe makes extra confit garlic, use the rest for roast vegetables or to make garlic butter. If you can, use in season tomatoes for the best flavour.


75g red rice
10 garlic cloves from 1 bulb, peeled
75ml olive oil plus 1 tbsp extra
500g heritage tomatoes, cut in rough chunks
250g burrata or buffalo mozzarella
1 tbsp olive oil
15g red and green basil, roughly torn
25ml pomegranate molasses
1 tbsp lemon juice
1 tbsp olive oil
sea salt and black pepper


  1. First, make the rice. Fill a small saucepan with water and place on high heat. Once hot, add in the rice with 1 teaspoon of salt. Reduce the heat to medium high and cook for 20-25 minutes until tender but with a slight bite. Drain, rinse under cold water and set aside.
  2. Meanwhile, make the confit garlic. Place the garlic in a small saucepan with the oil and fit a piece of parchment on top of the oil. Cook on low heat for 15 minutes until the garlic cloves have softened. Set aside to cool for 10 minutes then blitz smooth in the bowl of a food processor.
  3. Next, make the dressing. Place all of the dressing ingredients in a small-medium bowl with ¼ tsp of salt and mix well with a whisk. Add in the rice with 1 teaspoon of confit garlic paste, mix well and set aside.
  4. Place the tomatoes in another bowl with the olive oil, basil, ½ teaspoon of salt and a good grind of pepper. Mix well and spoon on a lipped platter.
  5. Roughly tear the burrata and nestle the pieces in between tomatoes. Spoon the rice in little mounds on top and drizzle over the remaining tablespoon of oil. Serve with some black pepper cracked on top.