WARM CAPRI SALAD

Friday - - Food -

Prep time 10 mins Cook­ing time 35 mins Serves 2

100ml bal­samic vine­gar 2 tbsp brown sugar 2 star anise 2 to­ma­toes (see hint be­low) 4 strips turkey ba­con 1 tbsp olive oil 150g buf­falo moz­zarella cheese, torn into chunks Basil, a hand­ful, shred­ded

Pre­heat oven to 180ºC. Sim­mer vine­gar, sugar and star anise in a saucepan un­til the liq­uid is re­duced to half, about 15 min­utes. Slice off the to­ma­toes at the bot­tom so that they can stand up­right. Cover each tomato in two strips of turkey ba­con. Place on a bak­ing tray and sprin­kle olive oil over. Sea­son with salt and pep­per. Bake un­til the turkey ba­con is golden, about 20 min­utes. Serve on a bed of cheese and basil. Pour the sauce over.

☞ Hint: Roast to­ma­toes for longer or shorter time de­pend­ing on size. They’re ready as soon as the skin bursts open.

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