Serves: 8
INGREDIENTS
800 grams mixed tomatoes e.g. yellow, red cherry, roma, beefsteak
Gremolata
1⁄2 small red onion, very thinly sliced
finely grated zest 1⁄2 orange and 1 lemon
2 tablespoons each finely chopped flat-leaf parsley and mint
1 clove garlic, finely chopped
To finish
olive oil
sea salt and freshly ground pepper
150 grams firm ricotta
small black olives
METHOD
Roughly chop the tomatoes, keeping them in good sized pieces and leaving any tiny ones whole.
Gremolata: Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a tea towel. Combine with the other ingredients in a bowl and season.
To serve: Arrange the tomatoes on a serving platter, drizzle with olive oil and season.
Break the ricotta into pieces and dot between the tomatoes. Scatter over the gremolata and the olives.
Christmas menu: Serve with Pumpkin and Haloumi Risotto Cakes with Pomegranate Sauce, Baked Salmon with Grape, Almond and Herb Salad, Mushroom, Edamame Bean and Crouton Salad, and a Chocolate Fig and Hazelnut Meringue with Summer Berries and Mango to finish.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.