Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

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  • 4
  • 20 minutes
  • 10 minutes
  • Waterford Pecan Stream Chenin Blanc 2011

Ingredients

  • 8 pieces nodini (knotted) mozzarella
  • 2 ripe avocados, peeled and diced into 1.5cm pieces
  • 1 lemon, juiced
  • 2 T sesame seeds, toasted
  • 6 cloves garlic, finely sliced and deep-fried until golden
  • 16 fresh basil leaves
  • 20 ripe baby Roma tomatoes, halved
  • For the fermented black-bean dressing
  • 50 g lemongrass, chopped
  • 1 5cm piece ginger, chopped
  • 2 cloves garlic, chopped
  • 1 red onion, chopped
  • 3/4 cup olive oil
  • 2 T sesame oil
  • 4 T brown sugar
  • 3/4 cup sherry
  • 125 g soaked fermented black beans

Cooking Instructions

Arrange the salad ingredients on a platter and drizzle over the dressing.

To make the dressing, fry the lemongrass, ginger, garlic and onion in the oils. Add the sugar and sherry, and boil for 5 minutes. Add the soaked beans and stir through. Cool.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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