Roasting intensifies the sweetness of tomatoes and complements the soft silkiness of the cheese in this dish. Add a punchy dressing and this can be served as an entrée, side dish or as a light meal on its own.
Serves: 6-8
INGREDIENTS
36 cherry tomatoes, with stem end on if possible
12 x 10 cm wooden skewers
olive oil
sea salt and freshly ground pepper
2 x 200 gram balls fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
large handful rocket
¼ cup pine nuts, roasted
1 red shallot, thinly sliced
Dressing
¼ cup each basil and flat-leaf parsley leaves, roughly chopped
2 cloves garlic, roughly chopped
1 teaspoon sea salt
4 tablespoons olive oil
1 tablespoon lemon juice
freshly ground pepper
METHOD
Preheat the oven to 180°C.
Thread the tomatoes onto the skewers and place on a lightly oiled baking tray. Roast for 4-5 minutes or until the skins just start to split, but the tomatoes aren’t collapsing.
Season with salt and pepper then set aside to cool.
Dressing: Use a mortar and pestle to grind the herbs, garlic and salt to a thick paste. Stir in the oil, lemon juice and season with pepper.
To serve: Break the mozzarella into pieces and arrange on a large platter with the tomato skewers and rocket. Scatter over the pine nuts and shallot. Give the dressing a stir and spoon over the mozzarella. Drizzle the tomatoes with a little olive oil.
Christmas Menu: Serve with a Miso, Mirin and Spring Onion Baked Salmon and Spiced Orange and Hoisin Glazed Ham to start. Herb-Crusted Fillet of Beef with Cherry Mostada or a Duck and Orange Salad with Smoky Orange Dressing for mains. Mixed Green Vegetable Salad with Sesame Yoghurt Dressing, Three Cheese and Truffle Stuffed Rolls and Crispy Roasted Potatoes and Fennel with Gremolata and Parmesan on the side. Ice Cream Bonbons and Lemon Meringue Cake to finish.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!