Tomato, moz­zarella and pesto salad

Australian Women’s Weekly NZ - - Contents -


2 medium (340g) red onions, cut into thin wedges ¼ cup (60ml) ex­tra vir­gin olive oil 80g thinly sliced salami ¼ cup (65g) pesto 2 medium (250g) zuc­chini, sliced length­ways into rib­bons 100g baby rocket 500g tomato med­ley or heir­loom toma­toes, halved 110g buf­falo moz­zarella, drained

1 Pre­heat the oven to 180°C (160°C fan-forced). Line a small roast­ing tray with bak­ing paper. 2 Put the onion into the pre­pared tray; sea­son with sea salt and freshly ground black pep­per. Driz­zle with 1 ta­ble­spoon of the oil; toss to coat. Roast for 30 min­utes or un­til onion is just be­gin­ning to colour. Cover onion with the salami. Roast for a fur­ther 10 min­utes. 3 Mean­while, com­bine the pesto and re­main­ing oil in a small bowl. 4 Ar­range the zuc­chini, rocket and toma­toes on a serv­ing plat­ter. Top with the salami and onion. 5 Tear the moz­zarella into small pieces and scat­ter over the salad; driz­zle with the pesto mix­ture.

Not suit­able to freeze or mi­crowave.

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