Roasted Round Courgette, Heirloom Tomatoes, White Asparagus, Mozzarella & Black Sesame Pesto Platter
Feeds – 4-6
Preparation Time – 5-10 minutes
Cooking Time - 20-25 minutes
1 Round Courgette – Cut into 8 segments
2 Yellow Tomatoes – Each cut into 6 segments
2 Black Tomatoes – Each cut into 6 segments
3 White Asparagus – Cut in half then half again
Good glug of rapeseed oil
Sprinkle of seas salt & black pepper
1 Ball of good quality mozzarella – Roughly torn
Glug of extra virgin olive oil
NOTE- You can of course use the regular versions of the tomatoes, courgettes and asparagus, this dish will be equally as delicious.
Black Sesame Pesto –
1 Clove of garlic
1 Large handful of fresh basil leaves
1 Large handful of Parmesan – Finely grated
1 Large handful of black sesame seeds – Dry roasted
½ Zest of lemon
3-4 Generous glugs of good quality extra virgin olive oil
Garnish- Small handful of parsley (I used curly parsley)
Prepare the vegetable as noted then place on a baking tray with a glug of rapeseed oil and add the seasoning. Roast on 190 degrees Celsius for 15-20 minutes or until they start to turn golden.
Next prepare the pesto by muddling the garlic, basil leaves, Parmesan and sesame seeds until you have a smooth paste then add in the olive oil and thoroughly mix. You can also you use a food processor. I have a great Cuisinart mini processor that grinds and get the job done in no time.
Once the vegetables are suitably roasted and ready to go, serve up on a large platter for everyone to help themselves. Sprinkle the torn mozzarella over and then add generous dollops of the your pesto plus an extra glug of extra virgin olive oil and add a few small sprigs of parsley.
TIP -This is great served up with lightly toasted sourdough, you can make your own DIY bruschettas.