Caprese salad
Serves 2
- 5 ripe tomatoes
- 1 red onion
- 10 basil leaves
- 180g mozarella or vegan soft cheese
- pinch sea salt
- pinch cracked black pepper
- pinch cricket flour
- 2tbs olive oil
- 1tbs aged balsamic
Peel the onion and slice finely. Wash tomatoes and slice in 3mm slices discarding the top with the stem. Lay them out on a plate with the onion. Tear cheese over top, add leafs and drizzle with oil and balsamic. Season with cricket flour, salt and pepper.