35g pine nuts
1kg baby rocket
1 garlic clove, very finely chopped
100g finely grated Parmesan cheese
1 tsp salt
¼ tsp freshly ground black pepper
200ml extra-virgin olive oil
Or: 4 tbsp ready-made pesto
4 large tomatoes
4 tbspred wine vinegar
8 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
4 ripe South African plums, halved, pitted and thinly sliced
100g fresh goat’s cheese (Chèvre), crumbled
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- If making the pesto: Set a small pan set over medium heat, add the pine nuts and cook until they are lightly toasted, shaking the pan often, for about 2 to 4 minutes. Transfer to a medium plate, and then add them to a blender jar along with the rocket, garlic, Parmesan, salt and pepper. Blend until completely smooth, about 2 minutes. Slowly begin drizzling in the olive oil, blending until very smooth.
- Assemble the salad: Cut 2 tomatoes into 4 thick slices. Slice another tomato into 4 wedges. Chop the remaining tomato into 2cm cubes. Onto each of 4 plates place 2 tomato slices, 1 tomato wedge and the tomato cubes.Drizzle each portion with 1 tbsp of red wine vinegar and 2 tbsp olive oil, then season with salt and pepper.
- Add several plum slices to each plate. Add a few generous dollops of pesto and sprinkle some of the goat’s cheese over the top. Finish with a few rocket leaves. Serve immediately.
Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa