CAPRESE SALAD

CAPRESE SALAD - Lisa Trujillo Active Wear

INGREDIANTS

1 slice Wholemeal Bread

½ TSP balsamic vinegar

Handful of Baby Spinach

Handful of rocket

10 cherry tomatoes

30g Boccincini 

50g Tinned chickpeas

Add fresh basil and himalayan rock salt to taste

METHOD
  1. Toast bread, cut into fours and set aside
  2. Whisk vinegar and tsp of water in a small bowl
  3. Place, spinach, rocket, tomatoes, boccinci, chickpeas and basil in a bowl
  4. Drizzle dressing and toss through
  5. Serve with toast

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