BAROLO

Millefeuille of vegetables and cheese

2 medium sized tomatoes
2 tbsp olive oil
1 garlic clove, crushed
Some oregano
Some fresh basil leaves, chopped
50g goat’s cheese, sliced
Half an avocado
Some lemon juice
Balsamic vinegar

* Put the tomatoes in a bowl and pour hot water over them, let them stand for seven minutes. Then place in a bowl with lots of ice and remove the skin. Quarter and remove seeds. Transfer to a clean bowl and drizzle with olive oil. Scatter garlic, basil and oregano and marinade for 6 hours.
* In the meantime, peel, stone and slice the avocado. Drizzle with some lemon juice so that it retains its colour. Place half of the tomatoes in the centre of a platter. Top with the sliced cheese, avocado and the rest of the tomatoes.
* Drizzle with balsamic vinegar and serve.

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