Serves 2
Ingredients
- mozzarella cheese, 150g/5oz
- large ripe tomatoes, 4
- salt, to taste
- large ripe avocado, 1
- fresh basil leaves, 12, or fresh flat leaf parsley, a small handful
- extra virgin olive oil, 45-60ml/3-4 tbsp
- ground black pepper
How to:
- Thinly slice the mozzarella and tomatoes. Arrange the cheese and tomatoes on a plate and sprinkle over a little salt.
- Cut the avocado in half along it's length. Hold each half and twist in opposite directions to separate.
- Carefully lift out the stone from the middle of one half of the avocado. (You may need to do this by digging under it a little with a teaspoon).
- Gently peel away the skin with your fingers. If the avocado is ripe enough, it should come away fairly easily.
- Slice crossways into half moons.
- Arrange on the tomatoes, then sprinkle over the basil or parsley. Drizzle over some oil, and add some pepper. Serve immediately, or, to transport, pack into a sealable plastic container.