Recipe Details

Ingredients

• 400 g cherry tomatoes, halved
• 2 garlic, finely chopped
• 7 tablespoons olive oil
• 1 tablespoon sugar
• 1 tablespoon dried herbs de Provence
• 60 g roasted pine nuts
• 2 lemons (organic), zest of 1 lemon grated, juice squeezed out
• Sea salt flakes/ Fleur de Sel
• 1,2 kg sweet potatoes, peeled and cut into 1cm thick slices
• 150 g Buffalo mozzarella, cut into pieces
• 10 branches of Basil