Caprese Salad

Name: Caprese Salad
Ingredients: 1 Buffalo mozzarella; 1 beef tomato; Rocket; Sun-dried tomato; Aceto balsamico Sicilian Lemon; Fresh lime; rosemary crisp; 80 g Basil; 80 g Parsley; 80 g Parmesan; 40 g Sunflower seeds; 3 Garlic cloves; 500 ml Olive oil; Pepper and salt

Caprese salad, beef tomato, buffalo mozzarella, sun-dried tomato, fresh pesto and lime wraps, served with a rosemary crisp.

Very tasty salad that really 'pops' with flavors from your plate.

Ingredients

1Buffalo mozzarella

1beef tomato

Rocket

Sun-dried tomato

Aceto balsamico Sicilian Lemon

Fresh lime

rosemary crisp

80gBasil

80gParsley

80gParmesan

40gSunflower seeds

3Garlic cloves

500mlOlive oil

Pepper and salt

Preparation

Cut the beef tomato to the desired size and sprinkle lightly with some salt.
Cut the mozzarella to the desired size.
Finely chop the sun-dried tomatoes.

Cut the bunches of basil and parsley into coarse pieces.
Peel the garlic cloves.
Toast the sunflower seeds for about 6 minutes at 150°C in the oven or in a pan.
Put the bunches in a blender, add the garlic cloves and the olive oil.
Finely grate the Parmesan cheese.
Blend on a low setting (about setting 3) and add the sunflower seeds and Parmesan cheese.
Season with salt and pepper.

Put a spoonful of pesto on a plate.
Place a slice of tomato in the pesto, top with arugula, mozzarella, and sun-dried tomatoes.
Grate the lime zest with a fine grater.
Drizzle the salad with vinegar and fresh lime zest.
Season the salad with salt from the mill.