Ingredients
- 300g sun dried tomatoes in oil
- 100g roasted pine nuts
- 1 garlic clove, minced
- 100g grated Parmesan
- 1tbs lemon juice
- Salt and pepper
- 500g mozarella (or burrata)
- 4 heirloom tomatoes
- 10 cherry tomatoes, sliced in half
- 1tbs olive oil
- 100g pickled walnut, plus the juice
- For the sun-dried tomato pesto: in a food processor, combine the sun-dried tomatoes, oil, pine nuts, garlic, Parmesan cheese, lemon juice, salt and pepper. Blend until smooth. Adjust the consistency by adding more olive oil if necessary. Set aside.
- Drain the mozzarella and leave out at room temperature to de-chill before serving. Slice the tomatoes into half centimetre thick slices and place on a tray with the halved cherry tomatoes and season with a little salt and pepper.
- For the pickled walnut: blend together the olive oil, pickled walnuts, pickled walnut juice, salt and pepper.
- Arrange the tomatoes, fresh basil leaves and mozzarella on a serving plate. Drizzle the pickled walnut dressing over the salad. Spoon dollops of the sun-dried tomato pesto on top of the salad. Finally, garnish the salad with a few sliced pickled walnuts or basil leaves.
