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Charred vegetables with buffalo mozzarella and olive tapenade dressing Serve 6 olive oil, for basting 6 baby rainbow carrots, washed 3 baby marrows, washed and halved lengthways 6 baby leeks, washed and trimmed 18 tenderstem broccoli, trimmed 120 g rosa tomatoes, on the vine

3 baby gem lettuce heads, washed and halved lengthways 2 balls buffalo mozzarella, torn into pieces sea salt, to taste black pepper, ground, to taste 40 ml olive tapenade 30 ml red wine vinegar 120 ml olive oil

Heat a griddle pan or make a fire for a braai until very hot. Baste vegetables with olive oil until well coated, and season with salt and pepper. Start by grilling the carrots as these will take the longest; there should be good grill marks and the vegetables must be charred but not burnt to charcoal. Continue with the rest of the vegetables until they are cooked. Combine the olive tapenade and red wine vinegar. While whisking gradually, add the olive oil until emulsified. Toss the vegetables and dressing together and top with buffalo mozzarella.

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Cape made booklet - 2017  
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