This caprese-like salad is rounded out with lentils, peppery rocket and a balsamic marinade. 

Words and photo: Extract from RIPE: Thought for Food

Serves: 4 to 6

At Ripe we have fallen in love with the delicious, locally made buffalo cheeses made by Clevedon Buffalo. This salad is made extra special with their creamy little bite-sized Buffalo Bocconcini balls. You can, of course, make this salad with any fresh bocconcini, mozzarella or burrata.

INGREDIENTS

Balsamic marinade:
2 tbsp balsamic vinegar
2 tbsp pomegranate molasses
1 tbsp raw sugar or honey
2 tbsp olive oil
3 tsp sumac
1 tsp dried oregano
A pinch of salt and freshly ground black pepper

Salad:
¼ cup (50g) French puy lentils
600g cherry tomatoes
3 cups (120g) rocket
100g buffalo bocconcini, torn in half

METHOD

To prepare the balsamic marinade: in a small bowl, mix all the ingredients together.

To cook the lentils: place the lentils in a small saucepan, covered with plenty of hot water, over a medium heat and cook for 15 minutes or until cooked through. Drain through a sieve and set aside to cool in a small bowl.

To cook the tomatoes: preheat the oven to 180°C. Line a roasting dish with baking paper. Place the tomatoes into the roasting dish. Pour the balsamic marinade over the tomatoes and roast in the oven for 15 minutes. Remove from the oven and set aside to cool. Spoon some of the hot balsamic marinade from the tray over the lentils. Set aside to allow the tomatoes and the remaining balsamic marinade to cool a little.

To serve: on a serving platter layer half of the rocket, tomatoes, lentils and bocconcini, repeat the layering and drizzle the rest of the balsamic marinade over the salad.

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RIPE: Thought for Food by Angela Redfern & The Ripe Deli Team, Beatnik Publishing, RRP $60.00, beatnikpublishing.com, Photographs: Sophie Merkens