Try this salad on a stick – a twist on serving a traditional Italian salad.
INGREDIENTS
1 loaf sourdough bread
olive oil
10 bocconcini in whey, drained
10 large basil leaves
10 cherry tomatoes
2 Lebanese cucumbers, thickly sliced
Dressing
½ cup olive oil
juice 1 large lemon
2 teaspoons wholegrain mustard
1 tablespoon very finely chopped red onion
2 cloves garlic, crushed
sea salt and freshly ground pepper
To assemble
10 x 15 cm knot top bamboo skewers
METHOD
Preheat the oven to 180˚C.
Trim all the crust off the bread and discard. Break the bread into large bite-sized pieces and place on a baking tray. Drizzle generously with olive oil and season with salt and pepper. Toss together then spread out in a single layer and bake for 8-10 minutes, turning occasionally, until golden and crisp. Cool.
To assemble: Carefully wrap each bocconcini in a basil leaf and thread onto the skewer with the remaining ingredients. Place on a serving platter and spoon over a generous amount of dressing. Serve immediately. Makes 10 skewers
Cook's tip: I used large, cherry tomato-sized bocconini for these skewers. You need 10 for this recipe so if only larger sized bocconcini are available, use 5 and cut them in half then gently wrap in a basil leaf.
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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.