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


  • 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


  • 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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1 comment • 2 ratings
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Posted by Report
This is really poor. "Veggie Stack" inplies a stack of a variety of vegetables, but look at the ingredients! Just a bit of potato and a bit of tomato. No substance at all. If I was served this in a restaurant I would send it back. A big thumbs down from me.