In reality, cooking with lavender isn’t au fait with the locals, but used with subtlety and restraint, the perfume of Provence pairs perfectly with the more traditional native ingredients – garlic, honey and oil – for this simple dressing. Serve with lots of bread for scooping up the juices.
Ingredients (serves 2 as a starter or lunch)
- 2 balls burrata
- 450g mixed heritage tomatoes
- 100g raspberries
For the lavender dressing:
- 1 heaped tbsp honey
- 3 tbsp olive oil
- 1 plump garlic clove, peeled and finely chopped
- 1/4 tsp dried lavender
- 2 tsp red wine vinegar
Heat the olive oil, garlic, lavender and honey in a small pan. Heat for 1 minute then add the red wine vinegar. Set aside to cool down.
Slice or chop the tomatoes into bite-sized chunks. Arrange on a plate with the burrata alongside. Drizzle with the dressing and tear the raspberries over the top.