Recipes

Fig and Bocconcini

Wash, dry and arrange salad leaves on two plates. Quarter figs and tear bocconcini balls in half then place them on top of the salad. Weave strips of prosciutto through salad. Top with torn mint and basil Whisk the olive oil, lemon and honey together and drizzle over the salad. season with salt an pepper and serve.
Serves 2.

Ingredients
  • 4-6 mixed figs
  • 3 buffalo bocconcini (1 tub)
  • 6 slices prosciutto
  • mixed salad leaves
  • basil and mint leaves
  • 2 tablespoons extra
  • virgin olive oil
  • 1 teaspoon honey
  • 1 tablespoon of lemon juice
  • sea salt and ground pepper

Insalata Caprese

Slice the tomatoes into rounds and put them on the plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, and a little salt and pepper. Serves 4-6.

Ingredients
  • 6 ripe tomatoes, sliced, seeded, and drained
  • 125g Clevedon Valley Buffalo Mozzarella
  • Fresh basil leaves, hand-shredded (8-10 or to taste)
  • 1/4 cup olive oil, or to taste
  • Pepper and salt (to taste)