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Grilled caprese salad with pastry twists
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 892
  • Fat about 57g
  • Carbohydrates about 70g
  • Protein about 22g
This is needed
This is needed for 4 people
Pastry twists
  • 1 pizza dough, rolled into a rectangle (approx. 25 x 38 cm)
  • 40 g walnut kernels, roasted, roughly chopped
  • 80 g basil pesto
  • 1 tbsp olive oil
  • a little sea salt
Charcoal/gas/electric grill
  • 1 tbsp olive oil
  • 600 g beef tomatoes, cut into slices approx. 1 ½ cm thick
  • a little pepper
  • 0.5 tsp sea salt
Salad
  • 150 g mozzarella ball
  • 2 tbsp balsamic vinegar
  • 50 g basil pesto
  • 1 tbsp olive oil
  • a little pepper
  • a little sea salt
  • 2 sprigs basil, leaves torn off
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And that's how it's done
And that's how it's done
Pastry twists
Roll out the dough, cut in half crosswise, spread the pesto evenly over one half, leaving a border of approx. 5 mm. Place the other half on top, press down gently, cut into strips approx. 3 cm wide. Hold the ends of the pastry strips and twist approx. 5 times, place on a baking tray lined with baking paper. Brush the pastry twists with oil, sprinkle with fleur de sel.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave the pastry twists to cool completely on a rack.
Charcoal/gas/electric grill
With the lid down, grill the slices of tomato over/on a medium heat (approx. 200°C) for approx. 2 mins. on each side. Serve the tomatoes on a platter. Drizzle with oil, season.
Salad
Spread the mozzarella on top of the tomatoes. Drizzle the balsamic, pesto and oil over the top, season. Garnish with the basil, serve with the pastry twists.

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