8 tomatillos, core removed
2 burrata balls, approx 125g each (I used Massimo’s brand)
12 slices lardo
2 spring onions, chopped
1 cup coriander, finely chopped, plus some leaves for garnish
1 small garlic clove
1 teaspoon chilli flakes
2 tablespoons lime juice
80ml Lot Eight extra virgin olive oil

This salad changes some of the core ingredients of the Caprese salad. Italians love it when you alter their classics and it tips a hat to the continent where tomatoes evolved.

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1.Cut 6 of the tomatillos into eighths.
2.Put in a bowl and sprinkle with a pinch of salt to get their juices issuing.
3.Remove the burrata from its water and drain on absorbent paper.
4.Separate the lardo slices and allow them to come to room temperature, when you can see the fat beginning to render and become shiny.
5.For the salsa verde, coarsely chop the remaining tomatillos and put into a blender with spring onions, coriander, garlic, chilli flakes and lime juice.
6.Pulse on high speed until it resembles pesto.
7.Scrape down the sides to ensure even blending, season with salt and pulse once more to amalgamate.
8.Cut the burrata into halves and place them on the centre of a plate.
9.Toss the tomatillos with the salsa verde and arrange beside the burrata with the lardo interleaved among the tomatillo.
10.Dress with olive oil and garnish with coriander leaves.

Food styling, recipes & photography David Neville