Potatoes with mozzarella and red pesto

1. Wash the potatoes and cook them in the microwave for 6 to 7 minutes in a dish with some water. Make sure the dish can be place in a microwave. Cover with cling film. Check the doneness with a toothpick. Cut into slices of 0.5 cm.

2. Blend the sun-dried tomatoes, fresh tomatoes, basil (set aside a few leaves for garnishing), pine nuts, garlic and olive oil. Add salt and pepper to taste.

3. Light up the grill and cook the potatoes for 5 minutes. Salt and pepper.

4. Decorate the potatoes with 1/2 a bowl of mozzarella and the tomato pesto. Drizzle with a few drops of balsamic vinegar and a few leaves of arugula or basil.

Photo credit : Fotolia