SEMI DRIED TOMATO, SWEET ROASTED PEPPERS & POMEGRANATE SALAD
With sweet basil and garlic dressing
INGREDIENTS:
24Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â heirloom tomatoes, halved
6Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â yellow peppers
6Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â red peppers
550ml                   pomegranate rubies
30g                 basil leaves
Dressing:
300ml             olive oil
300ml             natural tomato juice
180ml             white balsamic vinegar
6ml                 sugar
24ml               flaked sea salt
15ml               black pepper
15ml               garlic, crushed
250ml                   pine nuts, toasted
METHOD:
1.      Preheat the oven to 130C
2.      Cut the tomatoes in half and place them skin side down on a baking tray, drizzle them with olive oil and season well. Roast them for 90 minutes or until semi-dried.
3.     Grill the whole peppers until the skin blackens, peel off the skin and cut the flesh into thick strips.
4.      Place the tomatoes and pepper strips in a bowl
5.     Mix the dressing ingredients together and pour over the vegetables.
6.     Top with Pomegranate rubies, big leaves of basil and toasted pine nuts
SERVE WITH CRISP, WARM CIABBATA
About Jodi-Ann Pearton :Â multi-award winning chef Jodi-Ann is founder of The Food Design Agency. Visit her site for inspired ideas and gourmet service : www.fooddesign.co.za
