EXOTIC TOMATOES WITH ARUGULA AND WALNUT PESTO

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I love Sundays, I love them more because for me, they are special, and I hardly get them to myself within a month. But more importantly, Sundays bring some sense of tranquillity, the hours seem to go by slowly giving us time to relax, there are fewer people that are driving on the roads and also one can notice fewer people walking on the streets and all these are attributes of a perfect Sunday.  In fact, a perfect Sunday brings about a mood that allows people to do some soul searching in solitude and an opportunity to connect to the higher power. For some reason, in a state of Sunday calmness, I tend to remember to cook the meals or test recipes that I have been postponing during the week, and I am also able to write down all the recipes on the same day. And seemingly, nothing else matters but being in the present moment and experience everything that it brings. If you are reading this, I hope you had a wonderful Sunday, and that you were 100% present in whatever that you were doing, bearing in mind that  some Sundays are more perfect than others, but there’s always the hope of next time.

On this Sunday, I retested the churros recipe, which I have been postponing for some time, I also created wild rice and lentil salad, as well as the exotic tomatoes with arugula and walnut pesto. I loved everything about each of these recipes, more than anything, it’s the healthy eating balance that they bring, besides the churros of course but I unapologetically enjoyed them too. So, let’s get down to the recipes:

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INGREDIENTS

350g Exotic Tomatoes

1 – 2 Tablespoon Olive Oil

Feta Cheese

PESTO

15g Arugula\Wild Rocket

10g Basil Pesto

2 Tablespoons Fresh Parsley, chopped

40g Walnuts

35ml Olive Oil

35ml Peanut Oil

1\2 Teaspoon Salt

Black Pepper

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METHOD
  1. Toast half of the walnuts at a preheated oven at 190℃ for 5 minutes. Let them cool for about 5 minutes.
  2. In a food processor, add arugula\wild rocket, parsley, basil and all the walnuts, blitz until coarsely chopped.
  3. Add oils followed by salt while it’s still processing. Transfer the pesto into a small bowl, sprinkle with pepper and stir. Check for seasoning and add salt as you wish, although I believe the suggested one should be enough. See note.
  4. In a large frying pan, heat 1 to 2 tablespoon of oil on medium heat.
  5. Add tomatoes, sauté until the tomatoes’ skin start to split, this should take about 4 to 6 minutes depending on the size of the tomatoes.
  6. Transfer the tomatoes into a medium sized bowl, stir in 2 to 3 tablespoons of the pesto.
  7. Transfer to a serving platter and crumble feta cheese on top.

Note: if you are a person who doesn’t like salt much, I suggest you keep adding it gradually as you go.

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