Home FOOD All Things Food RECIPE: Tomato with wasabi, mascarpone and pine nuts salad

RECIPE: Tomato with wasabi, mascarpone and pine nuts salad

If you’re a bit of a whizz in the kitchen, whip up this salad … tomato with wasabi, mascarpone and pine nuts, created by legendary chef duo Craig Cormack and Beau du Toit (the brains behind SALT at Paul Cluver). The flavours of the dish are a culinary match made in heaven when served with the Sauvignon Blanc.

The tomatoes in this dish are the hero, so include as many different varieties as you can find – red, green and yellow, baby plum, cherry and vine. They also look great if they’re not cut in uniform fashion – smaller tomatoes should be halved, while the larger ones should be cut into wedges or sliced. You can prepare all the elements for this in advance … the wasabi and herb-filled mascarpone, the pickled shallots, the chopped tomatoes, the toasted nuts. Keep them separate and put the dish together just before serving.

  • 250g mascarpone
  • 1 Tblsp wasabi paste
  • 10g chives, finely chopped
  • 10g tarragon, finely chopped
  • 1 spring onion, finely sliced (20g)
  • 2 banana shallots, thinly sliced width ways (100g)
  • 2 Tblsp vinegar; 1 Tblsp olive oil
  • 1kg mixed tomatoes, cut into a selection of slices and wedges, 1cm thick
  • 20g pine nuts, toasted
  • 5g mixed basil leaves (plain, purple and micro-basil or just plain basil), to garnish
  • coarse sea salt and black pepper


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Combine the mascarpone, wasabi, chives, tarragon and spring onion in a bowl with 1/2 a teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to use.

Next place the shallots in a separate bowl with the vinegar, oil and 1/2 teaspoon of salt. Mix well and keep in the fridge until ready to use.

To serve, divide the mascarpone between the plates and spread it out to form a thin layer. Place the tomatoes on top, followed by the pickled shallots. Sprinkle with the pine nuts, then scatter over the basil leaves, tearing the larger ones as you go. Season with 1/3 teaspoon of salt and a good grind of black pepper, and serve.

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