Bresaola with exotic fruit salsa

Bresaola with exotic fruit salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 6

Clever shopping is key. Use packs of prepared fruits to be super-quick and, if you can't find bresaola, use prosciutto

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
126
protein
16g
carbs
7g
fat
4g
saturates
0g
fibre
1g
sugar
0g
salt
2.01g

Ingredients

  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

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 from Good Food magazine, April 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips