Vegetable Stack

I got the idea for this from Good Chef Bad Chef Janella Purcell came up with the recipe and I simply adapted it.

Ingredients

1 sweet potato, cut in 1 cm rounds

1 tbls olive oil  

1 pinch sea salt

1 large tomato, cut in half

2 tsp olive oil

1 tsp balsamic vinegar

1 tsp white wine vinegar

Sea salt and cracked pepper

1/3 cup each of parsley and basil, chopped finely

1/2 cup olive oil
2 cloves of garlic

1 tsp Sea salt

Capers, washed and chopped

Bocconcini

Basil leaves to garnish

Swordfish Steak

Method

Preheat the oven to 180°C. Place the tomato on a baking tray and drizzle with olive oil, balsamic and seasoning. Bake for 20 min or until softened. Pan fry the sweet potato with olive oil and salt over a medium heat. Cook evenly on both sides until tender. Set aside. In a bowl mix together the herbs, oil, salt, garlic and capers. To assemble, layer the potato, tomato and bocconcini then pour over dressing and garnish with basil. 

To accompany lightly cook a sword fish steak in olive oil and dress with the remaining dressing.