Ingredients
1 sweet potato, cut in 1 cm rounds
1 tbls olive oil
1 pinch sea salt
1 large tomato, cut in half
2 tsp olive oil
1 tsp balsamic vinegar
1 tsp white wine vinegar
Sea salt and cracked pepper
1/3 cup each of parsley, mint and basil, chopped finely
1/2 cup olive oil
1 tsp Sea salt
Capers, washed and chopped
1 large ball of Buffalo mozzarella
Basil leaves to garnish
Thyme
Method
Method
Preheat the oven to 180°C. Place the tomato on a baking tray and drizzle with olive oil, balsamic and seasoning. Bake for 20 min or until softened. Pan fry the sweet potato with olive oil and salt over a medium heat. Cook evenly on both sides until tender. Set aside. In a bowl mix together the herbs, oil, salt and capers. To assemble, layer the potato, tomato and bocconcini then pour over dressing and garnish with basil.
Serves 2
