Bresaola with exotic fruit salsa

Bresaola with exotic fruit salsa

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(1 ratings)

Prep: 10 mins


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: per serving

  • kcal126
  • fat4g
  • saturates0g
  • carbs7g
  • sugars0g
  • fibre1g
  • protein16g
  • salt2.01g
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  • 6 pineapple slices, finely chopped



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 6 mango slices, chopped into cubes
  • 18-24 slices bresaola (try the deli counter)
  • pack of rocket or watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • olive oil, to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • balsamic vinegar, to serve
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • olive ciabatta, warmed, to serve


  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.

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