MANGIA BENE!

Mozzarella, tomato and basil bring out the best in each other – enjoy this classic Italian combo two ways!

TOMATO, MOZZARELLA AND PESTO SALAD

Serves 2

50g pine nuts

80g basil

50g parmesan

150ml olive oil

2 garlic cloves

200g mixed heritage tomatoes, sliced

1 large shallot, sliced into thin rings

6 salad leaves, shredded

First make the pesto (250ml): Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic. Whizz until smooth, then season to taste. Put the tomatoes in a bowl with the shallot rings and season with a large pinch of salt. Leave for 10 minutes for the tomatoes to release their juices. Arrange the tomatoes (and their juices) over two plates, then sprinkle over the shallots and assorted leaves. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the pesto, and serve with crostini.