Serves 4-6 as finger food
Preparation Time: 5 minutes
½ – 1 green bell shaped chilli (depending on heat), finely chopped
1 avocado, peeled, cut into 16 pieces
½ red onion, chopped
1 tomato, diced
6-8 buffalo bocconcini (or mozzarella), cut into quarters if large
¼ cup (60ml) extra virgin olive oil
1 tablespoon (20ml) fresh lime juice
1 teaspoon ground cumin
¼ teaspoon caraway seeds
2 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste
1 baby gem lettuce
½ bunch coriander, leaves picked and coarsely chopped
- For the dressing: combine all ingredients in a small jug. Set aside to infuse.
- For the salad: combine chilli, avocado, red onion and tomato in a bowl and toss to combine. Add bocconcini and pour over dressing.
- To serve: lay lettuce leaves on to a platter. Divide bocconcini mixture among lettuce cups and sprinkle with coriander.
Lyndey’s Note: Store Bocconcini in the refrigerator in it’s brine as it will keep for longer.
*Note: Australian measurements 1 tablespoon = 20ml are used throughout.