6 oz (175 g) black grapes, peeled
2 red apples, cored
1 ripe mango, peeled and stoned
1 tbsp lemon juice
2 oz (50 g) button mushrooms, sliced
6 oz (175 g) Mozzarella cheese, cut into small cubes
6 fresh basil leaves
6 black peppercorns, crushed
2 tbsp olive oil
1 tbsp white wine vinegar
2 red apples, cored
1 ripe mango, peeled and stoned
1 tbsp lemon juice
2 oz (50 g) button mushrooms, sliced
6 oz (175 g) Mozzarella cheese, cut into small cubes
6 fresh basil leaves
6 black peppercorns, crushed
2 tbsp olive oil
1 tbsp white wine vinegar
method
1. Halve the grapes and remove seeds. Slice the apples and mango and toss in the lemon juice.
2. Add to grapes with the mushrooms. Transfer to serving plates and sprinkle with Mozzarella cubes.
3. Shred the basil leaves and mix with the peppercorns, oil and vinegar.
4. Sprinkle the dressing over each salad. Serve chilled.
2. Add to grapes with the mushrooms. Transfer to serving plates and sprinkle with Mozzarella cubes.
3. Shred the basil leaves and mix with the peppercorns, oil and vinegar.
4. Sprinkle the dressing over each salad. Serve chilled.
serving amount
serves 4 - 6
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more information
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