Fresh and healthy

Good morning! The update of today presents two tasty and healthy salads, why don't you try to cook them?

Caprese salad

by Donna Hay

Ingredients:

- 2 large heirloom or vine-ripened tomatoes.

- 2 x 100g buffalo mozzarella.

- 1/2 cup (80g) black olives.

- 2 springs basil.

- 1/2 tablespoons olive oil.

- 2 teaspoons balsamic vinegar, sea salt, cracked black pepper and crusty bread, to serve.

Method:

1- Place a saucepan of water over high heat and bring to the boild.

2- Place the tomatoes in the water for 30 seconds, remove and place in a bowl of ice water until cool.

3- Peel away tomato skins.

4- Arrange tomatoes, mozzarella, olives and basil on serving plates. Drizzle with olive oil, balsamic, salt and pepper. Serve with crusty bread.

Roasted tomato and mozzarella salad

by Donna Hay

Ingredients:

- 2 heirloom tomatoes, halved.

- 4-8 large basil leaves.

- 2 x125g buffalo mozzarella, halved.

- 4 slices char-grilled sourdough bread.

- 2 tablespoons olive tapenade.

- 4 slices prosciutto.

- 40g rocket (arugula) leaves.

- Olive oil, for drizzling.

Method:

1- Preheat grill on high heat. 

2- Line a baking tray with non-stick baking paper.

3- Scoop out the seeds and some of the soft flesh from the tomatoes and discard.

4- Place the tomatoes on the baking tray cut-side up. 

5- Line the tomatoes with basil leaves and top with mozzarella.

6- Grill for 3-4 minutes or until the mozzarella is golden.

7- To serve, spread char-grilled bread with tapenade and top with prosciutto and rocket. Place the tomatoes on the plates and drizzle with olive oil to serve.

Stay tuned for more updates!