2 tbsp red wine vinegar
4 tbsp extra virgin olive oil
1 tsp cumin seeds, toasted, ground
2 tbsp sesame seeds, toasted
4 capsicums (yellow, red, orange or a mix)
1 kg tomatoes, cut in half or cherry tomatoes
basil leaves
Mix together the vinegar, oil, cumin and sesame seeds
Season generously with salt and pepper, set aside in a large bowl
Remove the seeds from the capsicums and cut into thick wedges
Heat a grill plate, add the wedges and cook until tender then remove and add to the dressing
Put the tomato halves on the grill plate cut side down and cook briefly on each side
Add to the dressing
Toss carefully and add torn basil leaves and serve
3 tomatoes, deseeded and cut into 5mm dice
150g yellow cherry tomatoes cut into 5mm dice
150g cherry tomatoes cut into 5mm dice
1 red capsicum, deseeded and cut into 5mm dice
1/2 red onion, finely diced
seeds of 1 pomegranate
1 tbsp chopped mint leaves, plus extra to garnish
2 garlic cloves, crushed
1/2 tsp ground allspice
1/4 tsp ground cumin
3 tsp apple cider vinegar or lemon juice
1 1/2 tbsp pomegranate mollasses
3 tbsp olive oil
salt and pepper
Combine all salad ingredients in a large bowl
Make dressing by whisking all ingredients in a small bowl
Pour dressing over salad ingredients and mix gently
Spoon salad over large platter, garnish with mint and drizzle some extra olive oil over
4 red capsicums
500g assorted sized tomatoes
2 x 150g balls buffalo mozzarella in whey, well drained
1/4 cup pine nuts, toasted
olive oil for drizzling
salt and pepper
3/4 packed cup fresh basil
1/2 packed cup fresh parsley
1/2 cup extra virgin olive oil
2 tbsp white wine vinegar
2 cloves garlic
1 tsp honey
1 tsp dried tarragon
1/4 tsp chilli flakes
salt and pepper
Preheat the oven to 200 C fan bake
Putt the capsicums in a baking dish and roast until the skins start to blister and they are tender but not collapsing
Take out of the oven and cover with a tea towel
Leave for 20 mins then peel and remove the seeds
Cut the tomatoes and place on a serving plate along with the ripped capsicums
Break the mozzarella into chunks and nestle them in
To serve: spoon over some of the dressing then scatter over the pine nuts. Drizzle with olive oil and season with salt and pepper. Serve the remaining dressing separately
Put all ingredients in a small food processor
Blitz until smooth
Season well