Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 274

So simple, so good; lovely as a first course or to accompany a simple pasta dish such as spaghetti with pesto. Vegetarian mozzarella is available, but look for one made from cow’s milk rather than the more traditional buffalo’s milk, which usually contains animal rennet.

SERVES 2

2 large ripe tomatoes, sliced

1 ripe avocado, peeled and sliced

1 ball of mozzarella, sliced

2 tablespoons torn fresh basil leaves extra-virgin olive oil and balsamic vinegar, for drizzling

salt and freshly ground black pepper

Arrange the slices of tomato, avocado and mozzarella attractively on a flat plate or two individual plates.

Scatter with the basil leaves, then drizzle with the olive oil and balsamic vinegar, sprinkle with a little salt and grind over some black pepper. Serve at once.