Ingredients

• For the Salad:

• A small packet of Rocket salad leaves (other type of lettuce leaves will also do)

• 1 ripe avocado pear, halved, stoned, peeled and sliced*

• 2 ripe red tomatoes, sliced in circles/discs

• 125 gm. fresh Mozzarella cheese, thinly sliced

• Juice of 1/3 lemon or lime

• The Dressing:

• 1/2 tbsp. Dijon mustard or wholegrain Coleman's mustard or coarse Italian mustard in vinegar

• 1 1/2 tsp. capers in vinegar*

• 1 clove garlic, peeled and thinly grated or crushed

• 2-3 tbsp. extra virgin olive oil

• 2 tsp. white wine vinegar

Instructions

1. *Avocado should be soft...ish to touch, but not mushy. Make a cut along the entire length of the avocado on both sides, dividing it in 2 halves. Twist the two halves in opposite directions. The stone will loosen and become easy to remove. Now cut each half into two again and peel. Slice thinly. Sprinkle lemon juice, to avoid discolouration.

2. Mix all dressing ingredients in a bowl and keep aside.

3. Place a few salad leaves on each plate.

4. Layer slices of tomatoes, cheese and avocado on each plate, until all slices are used, finishing with a tomato slice.

5. Drizzle a little dressing on each plate and serve with fresh, crusty bread rolls or Nan.

6. Also see Salad Selection.

Notes

• *Capers are immature flower buds of caper bush, pickled in vinegar or preserved in salt. Semi-mature fruits may also be pickled. They add pungency and saltiness to dishes like pasta sauces, fish, meats and salads. Nasturtium seeds pickled in brine and vinegar can be used instead.

• Try using Feta cheese, instead of Mozzarella and cherry or button tomatoes instead of sliced tomatoes. Add small chunks of peeled cucumbers, radishes or even some seasonal fruits. You can mix all ingredients, except salad leaves, pile on top of leaves, drizzle with dressing and serve.