Heirloomacy x Miss Polly's Kitchen

Serves 4 as a starter 

Dressing:

1 tablespoon chilli oil
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons sugar
Juice of 1 lemon

Prep: Whisk the chilli oil, vinegar, olive oil and sugar together.

Salad:

2 large Heirloomacy tomatoes
12 cherry tomatoes
2 baby cucumbers
200g prosciutto
Big handful of fresh thyme sprigs - roughly torn
1 cup basil - roughly chopped
180g tub stracciatella

Directions:

1. Slice the large Heirloomacy heirloom tomatoes into 1cm rounds and cut the cherry tomatoes in half. 
2. Slice the cucumbers on the diagonal into small chunks. Place half of the prosciutto on the bottom of the platter. 
3. Scatter the majority of the tomatoes and cucumber on top.
4. Layer the rest of the prosciutto and half the basil  and dill. 
5. Using a fork, break up the Stracciatella and layer it over the top. 
6. Add the remaining tomatoes and cucumber. 
7. Drizzle over all the dressing. Scatter with the remaining herbs. Season with salt and pepper

To serve:

Fresh baguette - heat it in the oven for a few minutes before serving in a small bowl. Set aside.