Burnt curd with cherry tomato & olive salad
Serves: 4

To make the salad – in a large mixing bowl, make a dressing by mixing 150ml of olive oil with the vinegar, sugar, oregano, & thyme. Toss through the tomatoes, season with salt, and allow to marinate for 20 minutes.

Meanwhile – heat a heavy-based pan over a high heat until very hot. Break the curd into large chunks and carefully toss with the remaining olive oil and the chillies. Place the curd and chillies into the pan and fry without moving for 5-10 minutes until the curd has charred underneath.

To serve – toss the olives and parsley through the salad and divide onto serving plates. Remove the curd from the pan and place it burnt side up onto the salad. Sprinkle with salt and serve