{"id":1656,"date":"2019-06-26T12:17:03","date_gmt":"2019-06-26T10:17:03","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-north\/?p=1656"},"modified":"2024-05-28T16:16:31","modified_gmt":"2024-05-28T14:16:31","slug":"recipe-tomato-with-wasabi-mascarpone-and-pine-nuts-salad","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2019\/06\/26\/recipe-tomato-with-wasabi-mascarpone-and-pine-nuts-salad\/","title":{"rendered":"RECIPE: Tomato with wasabi, mascarpone and pine nuts salad"},"content":{"rendered":"

If you\u2019re a bit of a whizz in the kitchen, whip up this salad \u2026 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<\/a>.<\/p>\n

The tomatoes in this dish are the hero, so include as many different varieties as you can find \u2013 red, green and yellow, baby plum, cherry and vine. They also look great if they\u2019re not cut in uniform fashion \u2013 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.
\nIngredients<\/strong>:<\/p>\n