SEMI DRIED TOMATO, SWEET ROASTED PEPPERS & POMEGRANATE SALAD
With sweet basil and garlic dressing

INGREDIENTS:

24                    heirloom tomatoes, halved

6                      yellow peppers

6                      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 :  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