Roast British Heritage Beef Tomato Salad With Homemade Stracciatella

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Remove the green stalk[s] from the heritage beef tomato[es] and slice in half, horizontally

Use a spoon to scoop the flesh out of each tomato half (reserve the tomato flesh for later!)

Add the hollowed tomato halves to one side of a baking paper-lined baking tray with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for an initial 10-15 min or until starting to soften

Meanwhile, drain the mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into small pieces and add them to a medium bowl

Add 3/4 of the soft cheese (save the rest for later!) to the bowl with 1 tbsp [2 tbsp] olive oil and 2 tbsp [3 tbsp] cold water

Season with a pinch of salt and pepper and give it a good stir – this is your homemade stracciatella

Chop the basil finely, including the stalks

Chop the reserved tomato flesh into small bite-sized pieces

Add the sultanas to a small bowl and cover with boiled water, then set aside to soften

Roughly chop the sun-dried tomatoes

Mix the chopped sun-dried tomatoes with the remaining soft cheese – this is your sun-dried tomato mix

Drain the softened sultanas and return them to the bowl

Combine the drained sultanas with the red wine vinegar, 1 tbsp [2 tbsp] olive oil, 1 tsp [2 tsp] sugar and most of the chopped basil (reserve some for garnish) – this is your dressing

Slice the ciabattas in half, then into triangles

Spread each ciabatta triangle with the sun-dried tomato mix, then add them to the other side of the baking tray with the softened tomatoes

Return the tray to the oven for 3-4 min further or until the ciabatta is slightly toasted – this is your sun-dried tomato toast

Wash the baby leaf salad and rocket and pat them dry with kitchen paper