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Gammon with Champagne-and-peach glaze

2 1⁄2 hours

Beef recipes

Oxtail potjie

3 hours

Caprese salad wreath

Serves 6

Difficulty Easy

Prep Time Preparation: 15 minutes, plus 1 hour's marinating time

Ingredients

For the green oil:

1 cup canola oil
20 g parsley
10 g chives
10 g origanum
1 stick celery
2 cloves garlic
1 t salt
10 g basil, finely chopped
1 sprig thyme, finely chopped
1 sprig rosemary, finely chopped
¼ cup extra virgin olive oil
¼ cup white wine vinegar
800 g mozzarella, thickly sliced
4 large tomatoes, sliced
10 cherry tomatoes
basil leaves, to garnish

Method

1. To make the green oil, blend all the ingredients together until smooth. Place in a saucepan and bring to a medium heat. Simmer for 3 minutes until the oil and herbs separate and the oil turns a bright green. Remove from the heat and pass through a muslin cloth.

2. Combine the herbs, olive oil and vinegar and marinate the mozzarella. for 1 hour.

3. Arrange the mozzarella and tomatoes in a wreath shape on a platter, scatter with the basil and drizzle over the green oil. Serve at room temperature.

Find more salad recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Josh Van Zyl

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Gammon with Champagne-and-peach glaze

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Caprese salad wreath

Ingredients

Method