Mozzarella Carpaccio with Prunes
Ingredients4 tablespoons of balsamic vinegar
4 tablespoons of red grape juice
150 g SUNSWEET prunes
250 g mozzarella
1 red onion
A few small handfuls of rocket salad
A few drops of olive oil
Freshly milled pepper
- Bring the balsamic vinegar and grape juice to the boil. Season with cayenne pepper. Add the dried prunes and boil the marinade at a high temperature until there is just a small residue. Let the prunes cool down.
- Cut the mozzarella into slices. Peel the onion and cut it into very fine rings. Cut the avocado in half, remove the core and peel the halves. Cut the avocado into slices.
- Arrange the mozzarella and avocado on a platter. Put the onion rings and the prunes with marinade on top of it. Sprinkle the salad with rocket leaves and a few drops of olive oil, then sprinkle with freshly milled pepper before serving.
Starters and Appetizers,
["Vegetarian/Meatless","Under 500 calories"]5,