TOMATOES

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Ingredients:

> 800 gr Beefsteak tomatoes, seeded
> 1 red pepper
> 50 gr raspberries
> 5 cl olive oil
> Bear garlic or basil oil
> Salt & pepper

1 | Roast the pepper at 200°C for 15 minutes. | Turn it after halfway time |

2 | When removing it from the oven, put it in a plastic bag for easier peeling.

3 | Mix the tomato pulp with half the roasted pepper and the raspberries.

4 | Pass through a sieve.

5 | Add the olive oil gradually while blending.

6 | Season with salt and pepper and chill.

Ingredients:

> 4 green tomatoes
> 2 mozzarella burrata
> 100 gr nettle leaves, blanched
> 1dl olive oil
> 1 pine nuts, grilled
> 1 garlic clove
> Salt & Tasmanian pepper

1 | Peel the tomatoes, cut off at the top and empty using a teaspoon.

2 | Oil the tomatoes using a brush.

3 | Make a pesto using the rest of the olive oil, the nettle leaves, the garlic, the pine nuts and the salt & pepper.

4 | Season the mozzarella burrata with the prepared pesto.

5 | Stuff the tomatoes with the mozzarella burrata, making sure not break them.

6 | Close carefully with the cap and set aside in the fridge.

Ingredients:

> 8 brik sheets | 15 cm in diameter |
> 5 cl ghee,melted
> 4 dl Greek yogurt
> 200 gr feta cheese
> 3 egg yolks
> 1 whole egg
> 2 tbsp pepper mint, chopped
> 1 tsp wild cumin
> Salt & pepper

1 | Mix the yogurt, the feta cheese, the mint, the eggs and the cumin and season with salt and pepper.

2 | Place 1 sheet of brik on the work surface and brush it with the ghee.

3 | Spread a large tablespoon of the herb mixture on the brik sheet.

4 | Cover with a second sheet of brik and roll in a cigar.

5 | Wrap the cigar around itself to form a rose.

6 | Place the rose on a baking sheet covered with parchment paper and put aluminum foil at its base if necessary to keep it in shape.

7 | Brush with the remaining ghee and bake for 15 minutes at 180c.