Raspberry & orange syllabub
Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur
Bresaola with exotic fruit salsa
Serves 6
Easy
Prep:
Clever shopping is key. Use packs of prepared fruits to be super-quick and, if you can't find bresaola, use prosciutto
Skip to ingredients
- 6 pineappleslices, finely chopped
- 6 mangoslices, chopped into cubes
- 18-24 slices bresaola(try the deli counter)
- pack of rocket or watercress
- olive oilto serve
- balsamic vinegarto serve
- olive ciabattawarmed, to serve
Nutrition: per serving
- kcal126
- fat4glow
- saturates0g
- carbs7g
- sugars0g
- fibre1g
- protein16g
- salt2.01g
Method
step 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.
