For the Marinated Tomatoes
• 300–400 g Exotic cocktail tomatoes (halved or quartered)
• 2 tbsp tamari
• 2 tsp Apple cider vinegar
• 2tsp Sauvignon Blanc Sem
• 1 tsp sesame oil
• ¼ Sheet nori
• ½ tsp Fresh Dried ginger
• Pinch nori salt
For the Basil Pesto
• ½ cup freshly picked basil leaves
• 1 cup Fresh Parsley Leaves
• 1/2 clove garlic
• 1 lime zest
• 1 lime juice
• 3 g maldon salt
• 2g Nutritional yeast
• 50 ml Vegetable oil
For Assembly
• 8–10 crisp cos lettuce leaves (as taco shells)
• Dairy free hard cheese peeler (2small heart, 1 big heart/ slice inside the cos lettuce before tomatoes)
• Baby basil leaves for garnish
• Lemon zest
• Deepfried Capers
• Tomatoes 5x ¼ per taco
1. Marinate the Tomatoes: Whisk together Tamari, Wine and vinegar, sesame oil, and ginger, Nori
2. Slice the tomatoes in ¼’s and vacuum seal.
3. Leave overnight
2. Make the Basil Pesto. Transfer to a piping bag for easy plating.