Ingredients
- 15 red and yellow cherry tomatoes
- 150 g GALBANI mozzarella balls
- 15 raspberries
- 2 nice slices of fresh pineapple
- 50 g lamb's lettuce
- 1 spring onion
- 1 tbsp chia seeds
- 1 handful of radish sprouts
- 1/2 organic lemon
- Fleur de sel, freshly ground pepper
- For the marinade
- 1 garlic clove
- Fleur de sel, freshly ground pepper
- Olive oil
- Espelette pepper
- To serve
- 1 tbsp brown sugar
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Espelette pepper
- Fleur de sel, freshly ground pepper
Instructions
1. Drain the mozzarella balls, place them in a bowl and season with a dash of Epelette pepper, salt and pepper. Add the sliced garlic clove. Mix everything together and cover with olive oil. Leave to marinate for 1 hour in the fridge.
2. Wash the cherry tomatoes and cut them into 2 or 4 pieces depending on their size. Cut the pineapple into small pieces. Cut the spring onion as fine as possible.
3. In a salad bowl, mix the tomatoes, raspberries, pineapple and spring onion. Season with a little fleur de sel, a pinch of chilli, and a dash of pepper. Leave to stand for at least 30 minutes until the tomatoes release some juice and the flavours mix.
4. In the meantime, prepare the vinaigrette. Mix the balsamic vinegar with the brown sugar. Emulsify with the olive oil.
5. Drain the mozzarella balls, add to the salad, add lamb's lettuce and raspberries, sprinkle with chia seeds, add the vinaigrette, the zest of 1/2 lemon and mix. Sprinkle with radish sprouts and serve chilled.
