Late summer on a plate: warm tomatoes top chunks of silky mozzarella and the peppery watercress adds a light freshness to the dish.
Serves: 4
INGREDIENTS
Vinaigrette
4 tablespoons olive oil
1 small red onion, thinly sliced
12 each green and black olives
1 punnet mixed cherry tomatoes
2 tablespoons sherry vinegar or red wine vinegar
sea salt and ground pepper
Salad
2 large balls fresh mozzarella in whey, drained
small bunch watercress
3 cloves garlic, sliced
METHOD
Preheat the oven to 180°C fan bake.
Vinaigrette: Put 2 tablespoons of the olive oil, the onion and olives on a lipped baking tray and toss together. Bake for about 10 minutes until the onions have softened a little. Add the tomatoes and garlic and cook for another 10 minutes until the tomatoes are tender and just collapsing.
Stir in the vinegar and the remaining olive oil and season with salt and pepper.
To serve: Break each mozzarella into 4 pieces and arrange on a platter or individual plates.
Spoon the warm vinaigrette over the top and garnish with the watercress. Serves 4
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.