Cooking instructions

Dehydrate the olives

1. Drain the olives and pat them dry with kitchen paper. 
2. Spread them out in a baking pan and place them in the oven set to its lowest temperature. 
3. Dry the olives for 6 to 18 hours, depending on the temperature of the individual oven. Test regularly after 4 hours to see how crunchy they have become. 
4. Alternatively, use a dehydrator set at 65°C, following the manufacturer’s instructions.

Make the olive oil gel

1. Combine the water, isomalt, caster sugar and liquid glucose in a small saucepan. 
2. Place on a medium heat and stir until the sugar has dissolved.
3. Remove the syrup from the heat and slowly whisk in the olive oil so that the mixture emulsifies. 
4. Pour into a beaker and place in the fridge to chill.

Make the beer vinaigrette

1. Combine the vinegar, mustard and salt in a jug and gradually whisk in the olive oil so that the dressing emulsifies.

Toast the pine nuts

1. In a dry frying pan, stir the pine nuts constantly over a medium-high heat, until golden.
2. Immediately tip them into a bowl to cool (they’ll scorch if left in the hot pan).

Prepare the tomatoes

1. Cut each variety of tomato into different shaped pieces (slices, quarters and so on) depending on their size and colour.
2. Season lightly with salt, pepper and the beer vinaigrette.

Plate the dish

1. Take 4 large slices of dressed tomato and place them at the centre of your serving plates.
2. Build the remaining salad on top, according to the shapes and type of tomato you have.
3. Chop the dehydrated olives and sprinkle them over the tomatoes.
4. Carefully slice the burrata and lay 75-100g on each portion.
5. Sprinkle with the toasted pine nuts and snipped basil cress.
6. Using a hand blender, blitz the olive oil gel until smooth.
7. Decorate the plate with the aged balsamic and the olive oil gel and serve immediately.