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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.