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A simple but stunning way to serve buffalo milk mozzarella.
Seed and slice capsicum into long strips.
Cut spring onion bulbs in half length wise.
Season with salt and pepper and two teaspoons extra virgin olive oil.
Toss, then place on barbeque or grill.
When cooked place in bowl, add extra virgin olive oil and taste for seasoning.
Allow to cool.
Blanch tomatoes in boiling water and peel.
Cut in half, seed, and then chop into cubes.
Add to capsicum after capsicums have cooled.
To serve - Slice mozzarella into thick slices and place in centre of plate.
Heap mixture on top and sprinkle with sliced basil leaves and three drops of balsamic vinegar on each plate.
Drizzle with extra virgin olive oil.
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