Burudian - born Coco Reiharhz, who is renowned for adding an African touch to Western dishes, prepares a tomato and mozzarella salad in phyllo pastry for me .
"This salad with a twist is inspired by Tunisians, who cook most food in phyllo pastry," says Reiharhz.
Start by placing one big, ripe red tomato in a bowl of boiling water for a minute to loosen the skin, then remove the tomato and immediately place it in cold water.
Gently peel the skin and cut the tomato into five slices.
Take 80g of buffalo-style mozzarella cheese and cut it into three equal slices.
"Mozzarella is not a bold cheese, so season the slices with a bit of salt and pepper," he adds.
Then take a tomato slice and cover it with two basil leaves, then add a slice of mozzarella. Continue in the same way by placing another tomato slice, two more basil leaves and a slice of mozzarella on the existing tower, until you have stacked all three tomato slices, three mozzarella slices and six basil leaves.
Take a sheet of phyllo pastry and fold it in three, then take another sheet and do the same.
"Now you have three-ply phyllo pastry sheets".
Take one sheet and wrap it horizontally around the tomato and mozzarella salad tower. Take the other sheet and wrap it vertically around the salad. Once the entire salad is wrapped, pour 20ml oil into a pan and place on a very low heat. Now take the phyllo-wrapped salad and put it in the pan. It must fry on a slow, low heat.
Fry on each side until it is golden brown. Pour a spoonful of olive oil and one spoon of balsamic vinegar reduction on a plate.
Place the phyllo -wrapped salad on the plate and "cut it into two triangles and garnish with chives".
- Sel et Poivre is at the Quatermain Hotel on 60 West Road South in Morningside, Sandton. Contact 011-290-0900 or reservations@ quatermain.co.za
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