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Stuffed peppers with couscous, courgette and mozzarella

Tomato, mozzarella and basil salad

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This traditional Italian salad – notice how the green, white and red colours of this salad are, patriotically, the same as the colours of the Italian national flag – is so simple to put together. But it looks fab and tastes even better, with the sensational flavours of the Mediterranean. Just the thing to enjoy with a pal on a hot summer’s day…

  • Serves: 2

  • Prep time: 10 mins

  • Total time: 10 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you put a finger over the top of the bottles of balsamic vinegar and olive oil you can “dot the plate” to give it that professional look!

Ingredients

  • 6 small tomatoes
  • 125g pkt of mozzarella pearls, drained
  • A handful of fresh basil leaves
  • Sea salt and freshly ground black pepper
  • Balsamic vinegar, to serve
  • Extra virgin olive oil, to serve

Method

  1. Cut the tomatoes in half, and arrange on two plates with the mozzarella pearls and basil leaves.
  2. Season with sea salt and freshly ground black pepper.
  3. Drizzle with a little extra virgin olive oil and a splash of balsamic vinegar.

By Lucy Knox

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Crepes dumplings with salmon and mozzarella – Italian Cuisine


Prepare the crepes batter.
Break the eggs in a bowl and beat them with salt with the prongs of a fork. In a larger bowl put the flour, make a hole in the center and pour the milk then stir until a smooth and fluid batter is obtained. Now add the mixture of eggs and mix until you have a homogeneous mixture. Cover the bowl with some film, then let the batter rest for 30 minutes.

Grease a crepe with a little oil, when it is hot pour a ladle of batter and tilt the pan to make it spread well on the surface. Cook the crepes on both sides until they are lightly browned.

Place one crepes at a time on a flat surface and place the slices of smoked salmon and the slices of mozzarella on the half of the pancake. Folded in half, then rolled up creating a bundle. Close the crepes wrappers by stopping them with a string of chives or kitchen twine.

Serve the waffles of salmon crepes to the feet decorating with chopped fresh parsley.

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