Cherry Tomato, Bocconcini and Basil Wreath

Time: 20 minutes



1 large bunch basil, leaves only

One eighth of a cup of olive oil

20g parmesan cheese, grated

10g pine nuts

3 punnets of cherry tomatoes, washed and dried

220g tub baby bocconcini, drained

1 small bag mixed lettuce leaves


Tooth picks


1.     To make pesto, place half a bunch of basil, oil, parmesan cheese and nuts in a food processor and blitz until smooth. Set aside.

2.     To assemble skewers, thread one baby bocconcini, one basil leaf and one cherry tomato onto each skewer.

3.     Lay a bed of mixed leaves in a circle on a circular serving platter and top with skewers. Dollop pesto over the top and serve immediately.

Gluten free, SaladsMelissa Meier