Kofta
Mushroom recipes
Braised lamb patties with celery, lemon and dill
Salt and pepper squid
Cooking with
10-15 minutes
Freerange steak with cognac and green pepper cream
6
Easy
15 minutes
5 minutes
Arrange the tomatoes in rows on four strips of baking paper placed on a grill pan. Interleave the tomato slices with thin slices of Gouda.
Smash the nuts using a heavy pestle and mortar.
Just before serving, slide under a hot grill until the cheese just melts.
Lift each paper onto a plate and, with the help of a spatula, slide the tomatoes and cheese onto the plate. Drizzle with white balsamic vinegar and sprinkle the cracked nuts on top.
Season with a twist of pepper and, if it needs it, a few flakes of salt.
Serve immediately.
Per serving: 805.4kJ, 10.3g protein, 14.3g fat, 6.1g carbs
