- 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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- balsamic vinegar, to serve
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- olive ciabatta, warmed, to serve
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-howBuy 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.