TOMATO AND MOZZARELLA SALAD WITH PESTO STRAWS

Delight your guests with the fresh flavour of these easy dishes

INGREDIENTS

• 500g assorted cherry tomatoes, sliced
• 250g buffalo mozzarella balls, sliced
• ½ red and yellow pepper, deseeded and finely diced
• 2ml pink peppercorns, crushed
• 45ml extra virgin olive oil
• 15ml red wine vinegar
• 5ml caster sugar
• salt and ground black pepper

FOR THE PESTO STRAWS:

• 4 sheets phyllo pastry
• 30ml olive oil
• 125g smooth cream cheese
• 60g basil pesto, drained of excess oil
• 50g pine nuts, toasted and chopped
• 40g Parmesan cheese, finely grated
• salt and ground black pepper

TO SERVE:

• fresh basil leaves, torn

METHOD

1. To make the pesto straws: preheat the oven to 180°C.
2. Cut each phyllo sheet down the middle to form 2 rectangles. Keep covered with a damp tea towel to prevent drying out. Lightly brush each piece of phyllo pastry with olive oil.
3. Combine the cream cheese, drained pesto, pine nuts and Parmesan cheese in a small bowl. Season with salt and pepper.
4. Spread some of the mixture at the bottom of each pastry rectangle and fold the bottom and sides up to enclose the filling. Roll up into spring roll shapes.
5. Place on a baking sheet and lightly brush the top of the pesto straws with a little more olive oil.
6. Bake for 12–15 minutes or until golden and crispy.
7. To make the salad: overlap and arrange the tomatoes and mozzarella on a serving plate. Top with the diced peppers and crushed pink peppercorns.
8. Whisk the remaining ingredients together and drizzle over the salad.
9. Garnish the salad with the fresh basil and serve with the warm pesto straws.

(Serves 4)

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