Ingredients

8tomato confit petals

7toasted pine nuts

3 salad rocket leaves

2 bowtie arugula (rocket) flowers

2wasabi-arugula (rocket) flowers

3 frozen goat cheese powder

4white balsamic vinaigrette

Tomato confit

1kg roma tomatoes (Italian plum tomatoes)

15g garlic (de-germed and sliced thin lengthwise)

0.25gthyme leaves

25g sugar

5g salt

250ml olive oil

Frozen goat’s cheese powder

500g goat’s cheese

White balsamic vinaigrette

1000g extra virgin olive oil

500g white balsamic

5g salt

Method

Tomato confit

Remove core for tomato and score top with a small X. Blanche in boiling water for 6 seconds. Peel off skin and cut tomato into quarters. Remove the heart of the tomato and place the petals into a hotel pan. (save the skins and heart of tomato for tomato water). Season with remaining ingredients.

Place in rational oven at 210°F(100°C) no humidity high fan for 4 hours(turn every 20 minutesuntil done). Remove from oil and allow to cool.

Frozen goat’s cheese powder

Place goat cheese in pacojet container ¾ of the way full. Place in the super freezer until completely frozen. Remove from super freezer and run through the pacojet machine until cheese turns to grains.

White balsamic vinaigrette

Mix extra virgin olive oil and white balsamic vinegar. Season with salt.