Bresaola with exotic fruit salsa
- Mary Cadogan
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Serves 6
Easy
Prep: 10 mins
A star rating of 4 out of 5.1 ratingRate
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Clever shopping is key. Use packs of prepared fruits to be super-quick and, if you can't find bresaola, use prosciutto
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Ingredients
Nutrition
Units:
MetricUS
-
6 pineapple
slices, finely chopped
-
6 mango
slices, chopped into cubes
-
18-24 slices bresaola
(try the deli counter)
-
pack of rocket or watercress
-
olive oil
to serve
-
balsamic vinegar
to serve
-
olive ciabatta
warmed, to serve
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Nutrition: per serving
-
kcal126
-
fat4g
low
-
saturates0g
-
carbs7g
-
sugars0g
-
fibre1g
-
protein16g
-
salt2.01g
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Method
-
step 1
Mix together the pineapple and mango. Arrange the slices of bresaola on 6 serving plates with a small handful of rocket or watercress on each. Spoon over the fruit salsa and drizzle with a little olive oil and balsamic vinegar just before serving. Serve with slices of warmed olive ciabatta.
RECIPE TIPS
GOOD FOOD KNOW-HOW
Buy the best extra-virgin olive oil and balsamic vinegar you can, Belazu balsamic vinegar is good. You’ll really taste the difference in simple dishes like this one.
Recipe from Good Food magazine, April 2005
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A star rating of 4 out of 5.1 rating
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