Bresaola with exotic fruit salsa

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Mary Cadogan

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Recipe by Mary Cadogan

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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.

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.

Per serving

126 kcalories, protein 16g, carbohydrate 7g, fat 4 g, saturated fat 0g, fibre 1g, salt 2.01 g

http://www.bbcgoodfood.com/recipes/2934/

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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

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 10 mins

Low-fat

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

Per serving

126 kcalories, protein 16g, carbohydrate 7g, fat 4 g, saturated fat 0g, fibre 1g, salt 2.01 g

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