- 1 ball of mozzarella - torn
- 1 small bag of rocket
- 200g cooked beetroot (not in vinegar) - sliced
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 50g pine nuts
- Pinch of salt
- Freshly milled black pepper
Place some of the rocket onto 2 plates with some of the mozzarella on top. Add a few pieces of the beetroot and drizzle with some balsamic vinegar and the extra virgin olive oil and season. Repeat with another layer as before and sprinkle the pine nuts on top.
The contrasting layers will look very pretty. Simplistic yet delicious and aesthetically pleasing. This could be served with some homemade oatcakes.