Mozzarella Carpaccio with Prunes

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Mozzarella Carpaccio with Prunes

Print Recipe

A summer salad, full of colour and a great addition to a summer lunch or dinner

  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R003

Ingredients

Units Scale

4 tablespoons of balsamic vinegar
4 tablespoons of red grape juice
Cayenne pepper
150 g Sunsweet prunes
250 g mozzarella
1 red onion
1 avocado
A few small handfuls of rocket salad
A few drops of olive oil
Freshly milled pepper

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

MK2

Nutrition

  • Calories: 336
Print

Mozzarella Carpaccio with Prunes

Print Recipe

A summer salad, full of colour and a great addition to a summer lunch or dinner

  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R003

Ingredients

Units Scale

4 tablespoons of balsamic vinegar
4 tablespoons of red grape juice
Cayenne pepper
150 g Sunsweet prunes
250 g mozzarella
1 red onion
1 avocado
A few small handfuls of rocket salad
A few drops of olive oil
Freshly milled pepper

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

MK2

Nutrition

  • Calories: 336
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Print

Mozzarella Carpaccio with Prunes

Print Recipe

A summer salad, full of colour and a great addition to a summer lunch or dinner

  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R003

Ingredients

Units Scale

4 tablespoons of balsamic vinegar
4 tablespoons of red grape juice
Cayenne pepper
150 g Sunsweet prunes
250 g mozzarella
1 red onion
1 avocado
A few small handfuls of rocket salad
A few drops of olive oil
Freshly milled pepper

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

MK2

Nutrition

  • Calories: 336

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