Veggie Stack


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




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