Grilled Green Tomatoes with Burrata and Green Juice

Ingredients for Grilled Green Tomatoes with Burrata and Green Juice

• 1/2 small cos heart, coarsely chopped

• 1/4 English hothouse cucumber or 1/2 Persian cucumber, coarsely chopped

• 1 cup (packed) torn kale leaves

• 3/4 cup coriander leaves with tender stems

• 1 tablespoon (or more) fresh lime juice

• Kosher salt

• 1 thick slice country-style bread, torn into bite-size pieces

• 110ml olive oil, divided, plus more for brushing

• Kosher salt

• 3 unripe green tomatoes, sliced 1/2" thick

• 1 tablespoon red wine vinegar

• Freshly ground black pepper

• 230g burrata or fresh mozzarella, torn into pieces

• 1 bunch spring onions, thinly sliced

• 1 jalapeno, thinly sliced

• 70g unsalted, roasted almonds, coarsely chopped

• 1 cup coriander leaves with tender stems

• Flaky sea salt

Blend cos, cucumber, kale, coriander, and 1/4 cup water in a blender until fairly smooth, about 1 minute. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; you should have about 120ml . (Alternatively, you can do this step in a juicer.) Stir in lime juice and season with salt. Taste and adjust flavour with more lime juice, if needed.

Preheat oven to 204°C. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with kosher salt. Bake, tossing halfway through, until golden brown and crisp, 6–8 minutes. Let bread cool, then gently crush with a flat-bottomed measuring cup into smaller pieces.

Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes on both sides with 1 tablespoon oil and grill until softened and lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, 80ml green juice, and 1 tablespoon oil. Season with kosher salt and pepper and top with burrata.

Toss spring onions, jalapeno, almonds, breadcrumbs, 2 tablespoons green juice, and remaining 3 tablespoons oil in a medium bowl; season with kosher salt and pepper. Add coriander and toss again to bring everything together.

Scatter spring onion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.