Roasted Tomatoes and Mozzarella with Lemon Chilli Dressing
|Unwaxed lemons||3 , halved|
|Sea salt||2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Red chilies||2 , chopped|
|Whole black peppercorns||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Sea salt||150 Gram|
|Plum tomatoes||8 , halved|
|Watercress/Salad rocket||1 Cup (16 tbs)|
|Buffalo mozzarella ball||125 Gram|
|Basil||1 Bunch (100 gm)|
1. Place the lemons, sugar, salt, garlic, chillies and peppercorns into a bowl, stir to combine, pressing the lemons slightly with a wooden spoon to extract a little lemon juice. Transfer to a vacuum-sealed jar. Top up jar with olive oil then, ideally, leave for a week to marinate, but at least 24 hrs.
2. Heat oven to 140C/fan 120C/gas 1/2. Sprinkle the sea salt onto a baking tray. Place the tomatoes, cut-side up, on the salt. Place baking tray on the bottom shelf of the oven for 3-4 hrs depending on size of the tomatoes. (The salt will take all the moisture from the tomatoes and dry them out.)
3. Arrange the salad leaves on 2 plates. Divide tomatoes, mozzarella and olives between plates and scatter basil leaves on top. Drizzle with the lemon dressing, making sure you get a bit of the chilli. Serve with a hunk of focaccia to soak up all the lovely dressing.