John Myers
Ingredients for 6 servings:
- 400 g date tomatoes or cherry tomatoes
- 200 g feta cheese, drained
- 3 tsp basil pesto
- 2 tbsp caper berries, pickled, drained
- 3 mint leaves
- 1 pinch of chili salt
- 1 pinch(s) black pepper, crushed, coarsely ground
- 1 pinch of lemon peel, grated
- 45 ml olive oil, maybe a little more
- e.g. cinnamon stick(s)
Instructions
Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes
Halve the cherry tomatoes and discard any remaining cores. Cut the drained feta cheese into fine cubes (8 x 8 mm). Chop the mint leaves very finely. Drain the capers. Place the tomatoes and capers in a bowl. Mix the basil pesto and finely chopped mint leaves (in a cup or similar) with the olive oil until smooth and pour over the tomatoes and capers. Add the cheese cubes and season with chili salt, pepper, and grated lemon zest. Mix everything together gently and let it marinate for about 20 minutes. Tip: A little grated cinnamon bark adds a very subtle touch to the dish.
Facebook Comments