A summery dish, low in calories and big on health.

Ingredients

• 30ml red wine vinegar
• 60ml thyme-infused olive oil
• 32 cooked butter beans
• 12 baby mozzarella balls
• 30ml extra-virgin olive oil
• Pinch of Maldon salt
• 12 quarters of marinated artichokes
• 12 strips of tomato (peeled, seeded, and cut)
• 12 cubes of cucumber (cured with salt and rinsed)
• 12 sprigs of carrot leaves
• 5ml reduced balsamic vinegar
• Selection of edible flowers

Method

In a small bowl, whisk together the red wine vinegar and the thyme-infused olive oil.

Add the butter beans and set aside to marinate.

In another small bowl, marinate the mozzarella in the extra-virgin olive oil and salt.

Arrange all ingredients on a flat plate, season and add the dressing. Serve immediately.

Serves (Four)

Picture and recipe courtesy of Avocado magazine. To subscribe, contact the magazine on 011-280-5420