TOMAMI MEZZE PARTY

#1, Chili+Ingwer

vegetarian

starter

easy

Stevan Paul

INGREDIENTS FOR 4 PERSONS

For the marinated tomatoes
2 tbsp. TOMAMI # 1 (buy here (https://tomami.eu/produkte/2/tomami-1/)) 200 g sugar
1 clove of garlic
3 bay leaves
6 black peppercorns
6 strips of peel from an untreated lemon
400 g cherry tomatoes
Optional: Anchovy fillets (anchovies) and basil

For the pickled olives
2 tsp. TOMAMI # 1 (buy here (https://tomami.eu/produkte/2/tomami-1/)) 2 tbsp olive oil
1 sprig of dill
150 g green olives without stones (jar)
30 g capers (jar)

For the marinated cheese
250 g halloumi (fried Cypriot cheese from the refrigerated section)
1 red onion
2-3 tbsp. (red wine) vinegar
4 tbsp. olive oil
1-2 teaspoons TOMAMI Ginger + Chilli Hot Sauce (buy here
A few sprigs of rocket

INSTRUCTIONS

For the marinated tomatoes
Bring TOMAMI # 1 to the boil with 400 ml of water, sugar, the clove of garlic, bay leaves, peppercorns and the lemon peel. Allow to cool down. Dip the tomatoes briefly into boiling water until the skin bursts open. Cool in cold water. Peel off the skin, add the tomatoes to the marinade and leave to stand for at least 5 hours, preferably overnight. Serve alone or with anchovy and basil.

For the pickled olives
Mix 2 tablespoons TOMAMI # 1 with 2 tablespoons of olive oil, finely chop the dill and add. Drain the olives and capers in a colander and stir in. Allow to steep for at least 3 hours, preferably overnight.

For the marinated halloumi cheese
Cut the halloumi into slices and arrange on a plate. Halve the onion, peel and cut into fine wedges, marinate with oil and vinegar, season to taste with TOMAMI Ginger + Chilli Hot Sauce. Scoop the onion marinade over the cheese, sprinkle with rocket and serve.

Preparation time: 35 minutes (plus marinating time)

A recipe by Stevan Paul.

Stevan Paul is a German food stylist, journalist and author of several books, the latest is “Cooking: Really Good Cooking – Simply Combine – Unlimited Possibilities”.