HERITAGE TOMATO, AVOCADO AND MOZZARELLA SALAD, SPICED GAZPACHO GRANITA AND LOVAGE PESTOBy James Mackenize
By James Mackenzie, Chef and Owner of the Michelin-starred Pipe and Glass, South Dalton.
A classic tricolour of spring shades, this dish can be served as a sharing plate or individually. It’s a simple dish so everything hangs on using the finest ingredients, especially ripe avocados and an assortment of fresh tomatoes.
About the Chef
- For the salad
- 2 ripe avacado
- 1 fresh mozzarella
- mixed salad leaf
- herbs to garnish
- For the pesto
- 2 tbsp pistachio nuts
- fresh lovage
- fresh flat leaf parsley
- 1 galic clove
- rapeseed oil
- For the spiced gazpacho granita
- 2 red pepper
- 1 fresh chilli, from our flavour kit
- 1 stick celery
- 1 shallot
- 1/2 cucumber
- 4 Isle of Wight Heritage tomatoes
- 200ml James White tomato juice
- 1 garlic clove
- a dash Worcestershire sauce
- 50ml olive oil
- 50ml white wine vinegar
- 1 tbsp caster sugar
- a squeeze of lemon juice
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To make the gazpacho
- Pre-heat oven to 180°C.
- Peel the string off the celery and cut into thin strips about 4-5cm in length.
- Roast the red peppers for 10-15 mins until the skin starts to blister, then place the peppers in a bowl and cover with cling film. Leave for 10 minutes, then remove all the skin and remove the seeds.
- Finely chop the shallot. Peel and de-seed the cucumber and chop up into chunks. De-seed the chilli and finely chop. Then roughly chop the fresh tomatoes.
- Place all the ingredients in a liquidiser and blend to a smooth consistency. Season with salt and pepper and pass through a fine sieve, pour into a tub and place into the freezer until frozen.
For the marinated tomatoes
- Half the heritage tomatoes and place in a bowl with 1 tsp sugar, ½ teaspoon Maldon sea salt, 1 tsp white wine vinegar and a drizzle of rapeseed oil.
- Add the chopped banana shallot and a little chopped fresh lovage if you wish.
- Leave at room temperature for at least one hour.
To make the lovage pesto
- Place a hand full of picked lovage leaves, a small amount of picked parsley and the pistachio nuts into a liquidiser with the clove of garlic and a good pinch of salt.
- Turn on and pour in a steady stream of rapeseed oil until the pesto becomes a thick paste.
- Half the avocado, peel, slice and place on the plate.
- Tear the mozzarella into pieces and place onto the avocado.
- Spoon over some of the pesto and finish with the marinated tomatoes, salad leaf and herbs.
- Scrape the granita from the tub with a fork and place next to the salad.
At the Pipe and Glass James serves this with a homemade black olive flatbread.