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ANTIPASTI SALAD

THIS IS ONE OF MY GO-TO SALADS WHEN ENTERTAINING. IT’S SO SIMPLE TO MAKE USING A FEW FRESH AND GOOD QUALITY INGREDIENTS THAT JUST WORK WELL TOGETHER. I USUALLY USE A VARIETY OF DIFFERENT-SIZED CHERRY TOMATOES, SOME SLICED AND SOME ON THE VINE.

PREPARATION TIME: 15 MIN

NO COOKING TIME

SERVES 4

350g red and yellow cherry tomatoes, halved

250g tub bocconcini cheese

15ml torn fresh basil

2 avocados, halved, stoned, peeled and sliced

140g prosciutto slices

sea salt and freshly ground black pepper, to taste

DRESSING

2 cloves garlic, crushed

30ml finely chopped capers

60ml extra virgin olive oil

30ml balsamic vinegar

pinch of sugar

METHOD

Arrange the tomatoes and bocconcini on a large serving platter. Scatter the basil over them and add the avocado and prosciutto.

For the dressing, mix all the ingredients until the sugar has dissolved, then drizzle it over the salad. Serve with mini ciabatta breads or any lovely low GI bread of your choice.

Siba’s tip…

To complement the capers in the dressing, you can also add a few sprigs of caperberries, which are the mature fruit of the caper bud, to your spread.