(serves 2)

2 ripe tomatoes, medium

1/2 avocado

100g (31/2oz) mozzarella

cheese

fresh basil

lemon juice

15ml (1 tbspn) olive oil

10ml (2 tspn) balsamic vinegar

1 Skin and quarter the tomatoes, remove the seeds.

2 Cube the mozzarella and slice the avocado into a similar lenth as the tomatoes, toss in lemon juice.

3 Layer the mozzarella and avocado onto the tomato, placing a basil leaf between each layer. Push a cocktail stick through the stack.

4 Mix olive oil and balsamic vinegar, add a little salt and freshly ground black pepper. Spoon over the tomato wedges.

February 14, 2002 15:30