Like many dishes at Hayden Phiskie's Auckland restaurant Ada, this light, fresh and humble dish is designed with attention to flavour. It may be simple, but it will knock your socks off.
Serves: 4
INGREDIENTS
Basil buttermilk
1 tablespoon olive oil
1 medium brown onion, finely chopped
1 clove garlic, crushed
sea salt to taste
1½ packed cups basil leaves
3 tablespoons crème fraîche
225ml buttermilk
Fried Lentils
¼ cup Puy lentils, boiled until they still have a little bite, well drained
olive oil
To assemble
450 grams assorted heirloom tomatoes, roughly chopped into large bite-sized piece
METHOD
Buttermilk: Heat the oil and add the onion and garlic with a good pinch of salt. Cover and cook until tender but not coloured. Set aside to cool.
Place the basil, cooled onions and crème fraîche in a blender and whizz until smooth. With the blender running on the lowest setting, add the buttermilk slowly. Add salt to taste. Set aside.
Fried lentils: Heat a little oil in a sauté pan. Fry the lentils in a small batches until golden and crisp. Drain on kitchen towels and season with sea salt.
To assemble: Pour some of the basil buttermilk onto a serving plate.
Top with the heirloom tomatoes and finish with a generous sprinkle of the fried lentils.
Click here to read Anna King Shahab's review of Ada and The Convent.
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