Irish Daily Mail - YOU - - YOU FOOD -

500g as­sorted toma­toes in dif­fer­ent colours and shapes 125g-150g buf­falo moz­zarella or bur­rata, torn into 3cm pieces a few torn basil leaves or hand­ful of rocket

Cut out the core (cherry toma­toes ex­cluded), then halve, quar­ter or slice the toma­toes de­pend­ing on their size. Place in a bowl, sea­son with sea salt and leave for 30 min­utes to draw out the juices.

Ar­range the toma­toes on a large shal­low plate, tuck in the bur­rata or moz­zarella and the basil or rocket, then pour over 3 tbsp of olive oil and serve.


The onions are lightly pick­led here which mar­ries beau­ti­fully with the creamy av­o­cado.

½ small red onion, very finely sliced into half-moons

1 tbsp lemon juice, plus 1 level tsp finely grated zest

2 large av­o­ca­dos, halved and pit­ted

Place the onion in a large bowl, sep­a­rat­ing the strands, sea­son well with salt, rub­bing it into the onion. Add the lemon juice and zest plus 2 tbsp of olive oil. Set aside for

30-60 min­utes for the onion to soften.

Slice the av­o­ca­dos into long thin strips in the shell. Scoop these out us­ing a spoon then spread over a plate and driz­zle over the onion and dress­ing.


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