Grilled Sweet Potatoes with Buffalo Mozzarella, Basil, Pine Nuts and Self-Made Half Dried Tomatoes

Serves 4Preparation time 1 hour and 30 minutes (plus drying time for tomatoes)
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
1. For the half dried tomatoes, pre-heat the oven to 220 degrees (convection oven 200 degrees). Mix 2 tablespoons olive oil, sugar, herbs de Provence, garlic and tomatoes. Then spread tomatoes onto a baking tray. Turn off the oven, place tomatoes in oven over night with the oven-door closed.
2. Grate lemon zest from 1 of the lemons and squeeze out the juice. Mix 1 tablespoon of sea-salt flakes, lemon juice, lemon zest and 3 tablespoons olive oil. Cut the second lemon into 4 slices. Peel sweet potatoes and cut into approximately 1 cm thick slices. Brush with 2 tablespoons of oil. Drain Mozzarella and cut into pieces.
4. Grill on each side for 3-5 minutes. Grill lemon slices on each side for 2 minutes. Then, spread sweet potatoes bonplatter and drizzle with marinade. Spread Mozzarella, Basil, and Pine nuts on it and season with plenty of salt and pepper. Serve with grilled lemon, sprinkled with the lemon juice.
Tipp: Substitute buffalo Mozzarella with normal Mozzarella.