Blistered tomato, feta and basil & morogo pesto salad

Name: Blistered tomato, feta and basil & morogo pesto salad
Cuisine: South African
Ingredients: 100 g feta; TT salt and pepper; 500 g tomatoes, cherry; 30 ml vinegar, balsamic; 30 ml oil, olive; 80 g basil, fresh; 60 ml nuts (I used a mixture of almond and cashews); 30-45 ml oil, olive; 15-30 ml lemon juice; TT salt and pepper; 40 g morogo (foxglove)

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

For me it is important that #salad one of those dishes you cannot wait to eat because it is not only nutritious but also delicious. This is my take on a #Capresesalad. #sidedish #myfestiverecipe

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

For me it is important that #salad one of those dishes you cannot wait to eat because it is not only nutritious but also delicious. This is my take on a #Capresesalad. #sidedish #myfestiverecipe

Saved

Ingredients

100 gfeta
TT salt and pepper
500 gtomatoes, cherry
30 mlvinegar, balsamic
30 mloil, olive
80 gbasil, fresh
60 mlnuts (I used a mixture of almond and cashews)
30-45 mloil, olive
15-30 mllemon juice
TT salt and pepper
40 gmorogo (foxglove)
Blistered tomatoes
Pesto

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Steps

1

Blistered tomatoes: place in roasting pan. Roast in 200°C oven with balsamic vinegar and olive oil just until the skin starts to break. It should not go soggy. Let cool completely.
2

Pesto: Blend all pesto ingredients together (blend to the consistency you prefer- chunky or smooth). Taste and adjust seasoning
3

In serving dish place the tomatoes. Crumble feta over. Drizzle pesto for some colour. Season with salt and pepper