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Veggie Stack

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This recipe is from Episode 5 of Good Chef Bad Chef Series 3

Serves 2

Ingredients

  • 1 sweet potato, cut in 1 cm rounds
  • 1 tbls olive oil
  • 1 pinch sea salt
  • 1 large tomato, cut in half
  • 2 tsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp white wine vinegar
  • Sea salt and cracked pepper
  • 1/3 cup each of parsley, mint and basil, chopped finely
  • 1/2 cup olive oil
  • 1 tsp sea salt
  • capers, washed and chopped
  • 1 large ball of buffalo mozzarella
  • Basil leaves to garnish
  • Thyme
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Method

  1. Preheat the oven to 180C. Place the tomato on a baking tray and drizzle with olive oil, balsamic and seasoning. Bake for 20 min or until softened.
  2. Pan fry the sweet potato with olive oil and salt over a medium heat. Cook evenly on both sides until tender. Set aside.
  3. In a bowl mix together the herbs, oil, salt and capers.
  4. To assemble, layer the potato, tomato and bocconcini then pour over dressing and garnish with basil.
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