Tomato Mozarella with Quinoa Salad by Ingrid Christensen
This is easily adapted for any number of guests so I’ll give approximate per person measures.
1 large Tomato (big enough to fit your mozarella inside)
1 Mozarella di Buffola (approx 80-125g)
1 medium sized Capsicum/Red Bell Pepper (cut in 1 cm dice)
1/2 medium sized Eggplant/Aubergine (cut in 1cm dice)
15grams uncooked Quinoa
Salad leaves & Lemon for garnish, Oil for cooking
Step 1: Boil 1 litre of water to be used to skin the tomato and cook the quinoa
Step 2: Add Quinoa and 300ml boiling water to a pot and boil for approximately 15 minutes until cooked. Remove from heat and drain in a sieve.
Step 3: Core Tomato and cut a small cross in the top and cover with boiling water for 10-15 seconds. Drain and cover with cold water.
Step 4: Heat a fry pan (medium-high heat) big enough to hold your Capsicum & Eggplant. Add your oil or choice and any spices or herbs you may like – I used olive oil with a dash of sesame oil to accentuate the nuttiness of the quinoa. Once heated add Capsicum and Eggplant. Cook until done – stirring gently occasionally – don’t overcook your vegetables should keep their shape! Allow to cool.
Step 5: Peel & discard the skin from your tomato, then hollow out the interior keeping the trimmings. You may need to trim the base to do this. Cut a design from your tomato – I used a simple triangular design – don’t cut away too much or it will lose the shape! Insert the mozarella.
Step 6: To make the salad chop up the tomato trimmings and add to the cooled veges along with the quinoa and mix gently.
Step 7: Dress your serving plate with salad leaves, put your quinoa salad in the middle and top with the tomato mozarella. Garnish with lemon.
Step 8: Serve with a squeeze of lemon and your favourite salad oil – I used olive oil but a nutty flavoured oil might be rather nice too.