Thyme-Roasted Cherry Tomatoes with Coriander Seeds and Mozzarella

Name: Rukmini Iyer Roasted Tomatoes with Mozzarella | BBQ Salads
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 300g cherry tomatoes with vines; 1 tbsp olive oil; A few sprigs of fresh herbs of your choice – thyme, oregano, rosemary or basil; 1½ tsp sea salt flakes; 1 ball of mozzarella, at room temperature; 1 tbsp coriander seeds, lightly crushed; freshly ground black pepper; 1 tbsp extra virgin olive oil; A handful of fresh basil leaves, to serve

by Rukmini Iyer from The Green Barbecue

This warm twist on a classic Italian caprese salad, with roasted tomatoes paired with creamy mozzarella, is perfect for lazy summer barbecues.

Vegetarian Gluten-Free

Serves 4

Total 40 min

Prep 10 min

Cook 30 min

Easy

Introduction from Rukmini Iyer

Think of this as a sort of hot caprese salad – by cooking the tomatoes in a foil packet on the barbecue with their vines, aromatic herbs, oil and salt, the flavours concentrate and intensify. They work beautifully against the mozzarella as you would expect, with added interest from the crushed coriander seeds – simple, yet luxurious.

Ingredients

300g cherry tomatoes with vines

1 tbsp olive oil

A few sprigs of fresh herbs of your choice – thyme, oregano, rosemary or basil

1½ tsp sea salt flakes

1 ball of mozzarella, at room temperature

1 tbsp coriander seeds, lightly crushed

freshly ground black pepper

1 tbsp extra virgin olive oil

A handful of fresh basil leaves, to serve

Essential kit

You will need: a barbecue.

Method

Take a large piece of foil and tip your cherry tomatoes, their vines, the olive oil, herbs and 1 teaspoon of sea salt flakes into the centre. Wrap it up like a parcel, with the seams at the top, then place the foil packet directly on the coals for 30 minutes.

Once the tomatoes are cooked, tip them onto a serving platter along with all their juices. Discard the vines, then lay the mozzarella in the middle of the dish. Sprinkle the mozzarella with the crushed coriander seeds, ½ teaspoon of sea salt flakes and some freshly ground black pepper, and drizzle with the extra virgin olive oil.

Roughly tear the basil leaves, scatter them over everything, and serve hot or at room temperature.

Cook indoors: Put the foil packet into the oven for 30 minutes at 180°C fan/200°C/gas 6, until the tomatoes are softened and cooked through.

Preview