MIDDLE-OF-THE-TABLE SALAD WITH WARM BRAAIED TOMATO DRESSING AND AMASI CHEESE
“This is my local play on a Caprese salad using amasi to make a delicious fresh cheese, pairing it with an unconventionally sweet and chunky tomato dressing.”
Serves 6
EASY
GREAT VALUE
Preparation: 20 minutes, plus overnight draining time Cooking: 20 minutes
For the amasi cheese:
Woolworths full-cream maas 2 cups salt, to taste
tomatoes 400 g, halved
Woolworths exotic mixed tomatoes 1 x 600 g pack, halved olive oil ½ cup smoked paprika 2T garlic 2 cloves, minced fresh coriander 2 T roughly chopped Italian parsley 2 T roughly chopped dried oreganum 1T honey 3T bird’s-eye chilli 1, seeded and finely chopped sea salt and freshly ground black pepper, to taste quinoa 360 g, cooked small cucumber 1, diced basil 30 g, for serving avocados 3
1 Place a damp dish towel over a deep bowl or bucket and pour the maas into the towel. Join the ends of the towel together and tie up tightly. Use a wooden spoon to suspend the cloth over the bowl or bucket and allow the water (whey) in the amasi to drip out overnight. Untie the cloth to reveal a lovely soft cheese. Keep refrigerated until ready to use. 2 Marinate the tomatoes in the olive oil, smoked paprika, garlic, herbs, honey, chilli, salt and pepper for 1 hour. Reserve the marinade. Braai the tomatoes until nicely charred, about seven minutes on each side, three minutes for the cherry tomatoes. 3 Return the tomatoes to the marinade and gently crush using a potato masher. Place the cheese in the centre of a platter and arrange the quinoa, basil and avocado around it. Spoon over the tomato dressing and serve immediately. MEAT-FREE, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Paul Cluver Sauvignon Blanc 2020