westernsydneyparklands.com.au Matt Moran #parklandsfoodfest

TOMATO AND BUFFALO MOZZARELLA SALAD WITH QUICK-PICKLED AND BASIL DRESSING

Prep 15 mins Quick-pickled onion METHOD Serves 4 as a side 1 small , To make the quick-pickled onion, separate the onion sliced into thick rounds slices into rings, place into a small bowl. INGREDIENTS 1 clove, peeled and halved Place the garlic clove, red chilli, , caster sugar, sea , water, mustard seeds, cloves and black pepper 1 buffalo mozzarella ball 1 small red chilli, split in half into a small saucepan. Bring to the boil over a high 1 large handful basil leaves, 185ml apple cider vinegar or heat, remove from heat and pour the hot liquid over the 3 plus extra to serve white wine vinegar (approx. /4 cup) . Leave onions to cool in the liquid. 1 /2 small garlic clove 100mls water Combine the picked basil leaves (keeping some leaves 1 for garnish), garlic and a good pinch of sea salt in a 80ml extra-virgin olive oil /2 tsp yellow mustard seeds 1 mortar and pestle, and pound to a rough paste. Add the (approx. /3 cup) 2 cloves olive oil and lemon juice to taste, pound to combine, 1 Juice of /2 lemon, or to taste then season to taste. 1 tbsp caster sugar 4 large heirloom tomatoes, Arrange the tomatoes on a platter, tear the mozzarella over thickly sliced or cut into wedges 1 tsp sea salt the tomatoes and scatter with some extra basil leaves. 1 200g mixed cherry tomatoes, /2 tsp coarsely cracked Drain some of the quick-pickled onion and scatter over halved or thickly sliced black peppercorns the tomatoes, then drizzle with the basil dressing.

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