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INGREDIENTS
- Beetroot
- Courgettes
- Rocket
- Bocconcini
- Parmesan
METHOD
- Get a microplain and thinly slice the raw beetroot and courgette.
- Toss the bocconcini and rocket together.
- Make a salad dressing of lemon, olive oil, crushed pistachios, salt and black pepper and honey to taste.
- Place the tossed rocket and bocconcini in the centre of your platter, then surround it with a circle of beetroot, and then surround that with handfuls of the courgette shavings.
- Pour over the dressing and garnish with salt, black pepper and shaved parmesan.
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