I expect that I am not the only tail chaser this close to Xmas. Running around, doing last minute laundry, frantically packing suitcases, checking presents. Have I everything? Yes-I-think-so. I do, don’t I?
Time for a snack! I am about to embark on an epic overnight trip to Ireland. Train to Holyhead, ferry to Dublin, and then train to Waterford, followed by an hour car drive home. Long, eh? And you thought Ireland was close to England, didn’t you?!It’s as close as you make it, and with all of my recent trips home, a budget jaunt was called for. So, the ferry it is.
What to have? Not much in the fridge, so I slipped and slided to the shop, along the shiny reflective river of glass that my street had become. I contemplated and tried not to fall. Something light is required, for I am not a good traveller. I will also be awake through the night. I quite fancy some mozarella, and I do have slow roasted pulped tomatoes with a nice pinch of chilli which would make a fruity dressing, with something bold like parsley, and maybe some pomegranate molasses for sweetness and umami, and sumac for sourness to balance the sweetness. Done.
I spy some pretty, sweet and perfectly ripe baby plum tomatoes, pita breads and some buffalo mozarela bocconcini. I slip-slide home, cargo in hand and starving.
Quick, delicious and light and a festive red and green into the bargain. I feel healthier for it. A perfect quick snack which works very well with some rocket on the side. The pepperiness and texture is a good addition.
I wish you all well on your journeys home this Christmas, if you’re making them. I am off to embark on mine, wish me luck and see you on the other side!
Ingredients (per person):
1 pita bread, toasted and opened
4 baby plum tomatoes/cherry tomatoes, quartered
Some red onion, sliced finely
3 buffalo mozarella bocconicini (or 1 normal ball)
some flat leat parsley to garnish
Dressing (enough for 4/5):
3 tbsp roasted tomatoes or the equivalent in small juicy ones
a glug of extra virgin olive oil
a handful of flat leaf parsley
1 tsp pomegranate molasses
a pinch of dried chilli flakes
a pinch of sumac
S&P to taste
Make your dressing by mashing everything together. Blend if necessary but only lightly.
Arrange the mozarella, red onion and tomato on one half of the open pita and drizzle with the dressing. Grill until the mozarella is starting to melt. Just a minute or so.
Serve with a garnish of parsley while still warm.
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