Green Tomatoes with Mozzarella and Basil

Preheat the oven to 200°C (approximately 400°F) convection.

For the tower, rinse green tomatoes, remove stalks and cut into slices. Drain mozzarella, cut in half and cut into slices. Rinse spinach and tear into bite-sized pieces. Cut the phyllo dough sheets in approximately 6 x 6 cm (approximately 2 1/4 x 2 1/4-inch) squares, brush with a little olive oil and sprinkle with the chopped pumpkin seeds and flax seeds. Bake in the oven until crispy and golden, about 10 minutes. Arrange squares into a tower with the tomatoes, spinach and mozzarella.

For the salsa, score the red tomatoes, blanch in boiling water, rinse, peel and remove the seeds. Then cut into small cubes, mix with the chopped peanuts and basil and season with salt, pepper and lemon juice.

For the dressing, stir together the olive oil, mustard, honey and lemon juice with 1-2 tablespoons of water and season with salt and pepper. Put the salsa in small piles around the tower and drizzle with the dressing.