Home
Recipes
Starters & Light meals

Beetroot-and-dill gravadlax

Beetroot recipes

Beetroot-and-dill gravadlax

Roosterkoek with smoked cod roe butter

Braai recipes

Roosterkoek with smoked cod roe butter

20 minutes

Baked salty and sweet feta and honey parcels

Cheese recipes

Baked salty and sweet feta and honey parcels

15 minutes

Fried sundried tomato feta mezze platter

Battered and

Fried sundried tomato feta mezze platter

3 minutes

Trout salad with beetroot chips

Christmas recipes

Trout salad with beetroot chips

Thai-style salted chilli squid

Asian recipes

Thai-style salted chilli squid

10 minutes

Smoked salmon crudo

Seafood recipes

Smoked salmon crudo

The cheese and wine platter

Cheese recipes

The cheese and wine platter

10 minutes

Melon and prosciutto on ajo blanco

Salad recipes

Melon and prosciutto on ajo blanco

10 minutes

Melon-and-goat’s cheese salad

Cheese recipes

Melon-and-goat’s cheese salad

Maple syrup-cured salmon

Berry recipes

Maple syrup-cured salmon

Caprese salad wreath

Cheese recipes

Caprese salad wreath

Load more

Caprese salad wreath

By Khanya Mzongwana

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