Serves: 8-10
INGREDIENTS
10 medium vine tomatoes with stalk attached
1 punnet cherry tomatoes
olive oil
500 grams asparagus
2 x 125 grams balls fresh mozzarella in whey
3-4 tablespoons basil pesto
small handful fresh basil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Put all the tomatoes on a lined baking tray and drizzle with a little olive oil, sea salt and pepper.
Roast for 10-15 minutes until the skins just start to split. Cool.
Snap the tough ends off the asparagus. Cook in boiling, well salted water until just tender. Drain and refresh in iced water. Don’t leave the asparagus in the water too long or it will go slimy. Drain well on paper towels.
If the pesto is very thick, stir in a little water to give a looser texture.
To assemble: Toss the asparagus with a little olive oil and season. Arrange on a serving platter.
Drain the mozzarella and cut each ball into 5 slices. Place on paper towels to absorb any excess whey then arrange over the asparagus. Place a spoonful of pesto on each slice of mozzarella then top with a vine tomato. Scatter over the cherry tomatoes and basil leaves and season with sea salt and freshly ground pepper.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.