Tomato and Mozzarella cake with almond and lavender blossom pesto – by Ali Sadek

Ingredients (Serves four)

250g vine plum tomatoes
250g buffalo mozzarella, cut into thin slices
Pinch of sea salt
30ml extra virgin olive oil
Pinch freshly ground black pepper

Method Cut a cross in the top of each tomato, blanch briefly in boiling salted water and refresh in iced water. Peel off the skin and slice the tomatoes into quarters and de-seed. To enhance the flavour and remove some moisture, place the tomato on a baking tray and place in an oven preheated to 120ºC for 30 minutes. Place a ring-shape mould (about 8cm diameter) in the centre of a plate and stack the tomato and mozzarella slices alternately, finishing with a slice of tomato.

Almond and lavender-blossom dressing

Ingredients 35g flaked roasted almonds
20ml organic lavender blossom
30ml almond oil
25ml olive oil
30g lavender honey
2 limes
Pinch of sea salt
Pinch of freshly ground pepper

Method Slightly chop the almond, grate the lime and press out all of the juice. Combine the oils, lavender honey, lime juice and grated lime zest. Season to taste with fresh black pepper and salt.

Parmesan Crackers

Ingredients 30g Parmesan, freshly grated
15ml olive oil

Method Pour a little olive oil into a non-stick frying pan, sprinkle thinly with 30g of Parmesan. Leave to brown gently on both sides then place on baking paper to dry.

Garnish 1 bunch tahoon herb
1 bunch shiso cress purple
1 bunch shiso cress green

Method Remove the ring mould and drizzle the almond lavender- blossom pesto around the mozzarella cake. Garnish with Parmesan cracker and mixed shiso and tahoon on top.

By Ali Sadek, executive chef banquets, Grosvenor House, London