Friday, 7 July 2017 12:30 PM BST
Recipes from Wimbledon: Burrata with asparagus and tomato

Burrata, Wye Valley asparagus, heritage tomato, soya beans and truffle dressing

Cooking time: 30 minutes Serves: 4


4 pieces burrata
700g mixed heritage tomatoes
50g Wye Valley asparagus
50g frozen soya beans
½ tsp salt
¼ tsp cracked black pepper
10g mini cress, to garnish
1½ tbsp balsamic vinegar glaze

1 ½ tbsp white truffle oil
1 ½ tbsp golden rapeseed oil
1 ½ tbsp white balsamic vinegar
½ tsp Maldon sea salt
¼ tsp cracked black pepper

1. Wash the heritage tomatoes and cut them into wedges, ensure you have three different colours on each plate.
2. Trim the asparagus.
3. Put a pot of water on the stove, once it boils add some salt to it, put the asparagus in for 2 mins and then put straight into ice water. Once chilled, cut into 2cm batons.
4. Put the frozen soya beans into the boiling water for about 30 seconds and then into ice water. Remove outer skin of the soya beans.

1. Combine all the ingredients and season.

1. Place the tomato in a circle on a plate. 
2. Place asparagus and soya beans on top of the tomatoes and place the burrata in the middle.
3. Drizzle the dressing over the burrata and the tomato.
4. Finish with drops of balsamic glaze, cracked black pepper and sea salt over the burrata and tomatoes.
5. Final touch is to garnish with the mini cress.