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Pesto Ginger Dressing

  • Extra Virgin Olive Oil 200 ml
  • KNORR Herb Paste Pesto 40 g
  • Pickled Ginger, chopped 20 g
  • Black Peppercorn 1 g

Salad

  • Tomato wedges 1500 g
  • Tomato on vine 500 g
  • Peach wedges 200 g
  • Mozzarella Bufala Cheese 200 g
  • Green Grapes 100 g
  • Basil Sprig 20 g
  1. Pesto Ginger Dressing

    1. Mix olive oil, Pesto Herb Paste, chopped pickled ginger and black peppercorn together in a mixing bowl.
    2. Set aside for later use.
  2. Salad

    1. Roast peach wedges at 180°C in over for 10mins.
    2. Confit tomato on vine in oven at 180°C for 30mins.
  3. Before Serving

    1. Plate salad on white flat plate, drizzle dressing over it and garnish with Basil Sprig.
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