- For the amasi cheese:
- 2 cups Woolworths full-cream maas
- salt, to taste
- 400 g tomatoes, halved
- 1 x 600 g pack Woolworths exotic mixed tomatoes, halved
- ½ cup olive oil
- 2 T smoked paprika
- 2 garlic cloves, minced
- 2 T fresh coriander roughly chopped
- 2 T Italian parsley roughly chopped
- 1 T dried oreganum
- 3 T honey
- 1 bird’s-eye chilli, seeded and finely chopped
- sea salt and freshly ground black pepper, to taste
- 360 g quinoa, cooked
- 1 small cucumber, diced
- 30 g basil, for serving
- 3 avocados
1. Place a damp dish towel over a deep bowl or bucket and pour the maas into the towel. Join the ends of the towel together and tie up tightly. Use a wooden spoon to suspend the cloth over the bowl or bucket and allow the water (whey) in the amasi to drip out overnight. Untie the cloth to reveal a lovely soft cheese. Keep refrigerated until ready to use.
2. Marinate the tomatoes in the olive oil, smoked paprika, garlic, herbs, honey, chilli, salt and pepper for 1 hour. Reserve the marinade. Braai the tomatoes until nicely charred, about seven minutes on each side, three minutes for the cherry tomatoes.
3. Return the tomatoes to the marinade and gently crush using a potato masher. Place the cheese in the centre of a platter and arrange the quinoa, basil and avocado around it. Spoon over the tomato dressing and serve immediately.
Cook's note: This is my local play on a Caprese salad using amasi to make a delicious fresh cheese, pairing it with an unconventionally sweet and chunky tomato dressing.
Photograph: Willow Tucker