for 4 person

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

600 g	beef tomatoes, cut into slices approx. 1 ½ cm thick
1 tbsp	olive oil
½ tsp	sea salt
a little	pepper

Salad

150 g	mozzarella balls
2 tbsp	balsamic vinegar
50 g	basil pesto
1 tbsp	olive oil
a little	sea salt
a little	pepper
2 sprig	basil, leaves torn off

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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