Tri colore by M. Kuehn

posted in: RECIPES 0

Wise people in the culinary world often tell you not to mess with a simple recipe that represents decades of culture and of fine flavours. Why would you if you are using the very best of available produce?

Well, here’s the thing. I have messed around a teeny tiny bit with this one but from the reactions it has received, I’m confident it’s worth a blog,

As long as you are using top quality ingredients, you can’t go wrong and this dish is as pretty as a picture.

Serves 4

10 cherry tomatoes on the vine

1 ripe avocado, mashed with a fork

1 ball of buffalo mozzarella

1/2 shallot, diced

4 snipped chives

5 basil leaves, finely chopped

4 tbs olive oil

juice of 1/2 a lemon

1and1/2  tbs of balsamic vinegar

sea salt and pepper

Make your dressing. Dissolve the sea salt in the balsamic vinegar. Add three tbs of olive oil. Set aside.

Slice the mozzarella into thin rounds and place two slices on four side plates.

Slice into the cherries to create a cross being careful not to cut through them.

Place two tomatoes on top of the cheese and slightly open them.

Finely dice the two remaining tomatoes, add the shallots and stir into a mashed avocado with the remaining oil.

Divide between the four plates and pile onto the tomatoes.

Drizzle over the dressing, scatter the herbs onto each plate with the lemon juice and finish with a good grinding of black pepper.






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