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Roasted Tomatoes And Mozzarella With Lemon Chilli Dressing

Chef.Foodie's picture
Ingredients
  Unwaxed lemons 3 , halved
  Sugar 2 Teaspoon
  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
  Kalamata olives 10
  Basil 1 Bunch (100 gm)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
600 Minutes
Cook Time: 
20 Minutes
Ready In: 
620 Minutes
Servings: 
4

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