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Here are the ingridients that are needed to serve a appetizing Blistered tomato, feta and basil & morogo pesto salad:
- You need 100 g of feta.
- You need of TT salt and pepper.
- Use of Blistered tomatoes.
- Use 500 g of tomatoes, cherry.
- Take 30 ml of vinegar, balsamic.
- Provide 30 ml of oil, olive.
- Prepare of Pesto.
- Prepare 80 g of basil, fresh.
- You need 60 ml of nuts (I used a mixture of almond and cashews).
- Provide 30-45 ml of oil, olive.
- Take 15-30 ml of lemon juice.
- Provide of TT salt and pepper.
- You need 40 g of morogo (foxglove).
Done with the ingridients? Here are the sequences on serving Blistered tomato, feta and basil & morogo pesto salad:
- Blistered tomatoes: place in roasting pan. Roast in 200°C oven with balsamic vinegar and olive oil just until the skin starts to break. It should not go soggy. Let cool completely..
- Pesto: Blend all pesto ingredients together (blend to the consistency you prefer- chunky or smooth). Taste and adjust seasoning.
- In serving dish place the tomatoes. Crumble feta over. Drizzle pesto for some colour. Season with salt and pepper.
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