Method

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. 

Ingredients

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