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Indigo Challenge : A flower, a fruit, a cheese

Indigo menu says:
Grilled Artichokes, Kafir Lime Tomatoes, Buffalo Mozzarella Coriander Pesto



When I first read the dish's name, I saw these three distinct components. And try as I could, they didn't work for me as one salad. Each one brilliant on its own, yet flavors too sharp and strong to mingle. A delightful plate of mezze though!

To your left : petals off an artichoke heart. The artichokes came straight off a bottle. It was Jamie Oliver's artichokes in oil - I think I missed the "in oil" part when I bought it but it went against my ideas of the artichokes' flavor. So I washed the hearts in several changes of water, then left them to sizzle on a hot grill for a few seconds.

In the middle : a tomato chopped into cubes, then marinated with a couple of finely sliced kafir lime leaves, a tsp of lemon juice, another tsp of olive oil and a pinch of sea salt.

And finally, to your right : fresh buffalo mozarella (yes, you can buy it here!) cubed and mixed with coriander pesto. To make the pesto, grind 1/2 cup of cilantro leaves torn from the stems with 2 tbsp walnuts, a tbsp of olive oil and a hearty pinch of salt.
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Comments

chef and her kitchen said…
I loved that platter..simple and yet flavorful dishes....
July 27, 2010 at 3:04 PM
Khaugiri said…
Tempting platter!!!!
July 27, 2010 at 5:27 PM
Poonam said…
love the buffalo mozarella n pesto,,sounds yumm
July 29, 2010 at 10:14 PM
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