Smoked tomato salad with creamed ricotta and mozzarella

Summer brings with it more than just sunshine outdoors though, it also serves to brighten our plates and tantilise our taste buds. This month's recipe is sure to complement your meal with aplomb.

Salad Ingredients

• 2 Teabags
• Handful of rice
• 1 Teaspoon sugar
• 250g Cherry tomatoes
• 1 Cup pasta (any shape you like)
• ½ Cup Ricotta cheese
• ½ Cup Mozzarella cheese
• 2 Tabelspoons cream
• One head garlic

Olive Jam Ingredients

• 2 Cloves garlic

• 1 Medium onion

• 1 Cup sugar

• 250ml Red wine vinegar

• 2 Cups olives

What to do

• You will need a sturdy metal dish, a wire rack, and some foil.
• To create the smoke: mix the tea leaves (empty the bags) with the rice and sugar in the metal dish and place on the stove on low heat.
• Place tomatoes on the rack, cover with foil and place over the metal dish.
• Turn off heat the as soon as the smoke appears.
• Leave the tomatoes for another three minutes, and then remove from heat.
• Cook the pasta for half the normal time, drain and then deep fry.
• Mix the cheeses with fresh herbs, roast garlic and a touch of cream.
• Drizzle garlic in olive oil, wrap in foil, and then roast at 180º for about 15 mintues, or until fragrant.

Olive Jam Method

• Fry the finely chopped garlic and onions.
• Add the sugar and red wine vinegar and let it reduce to a syrup-like consistency.
• Add finely chopped olives.

Dressing

• Mix 2 tablespoons basil pesto with olive jam.
• Loosen the dressing with some olive oil and check seasoning.

Chef’s notes

Assemble the salad in layers with crisp rocket.

Enjoy!

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