SERVES 4
PER SERVING
93 CALORIES
3.6G FAT
PREPARATION TIME 10 MINUTES
4 ripe tomatoes
1 × 125g half-fat mozzarella
1 red grapefruit
salt and freshly ground black pepper
fresh basil to garnish
for the dressing
2 tablespoons cloudy apple juice
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 Slice the tomatoes and cut the mozzarella into 16 thin slices.
2 Cut away the pith from the grapefruit and cut the grapefruit into segments, squeezing the juice into a small bowl.
4 Arrange the fruits and cheese on serving plates and season with salt and black pepper.
5 Mix together the dressing ingredients and the reserved grapefruit juice. Drizzle on the salad and garnish with fresh basil.
TIP The tomatoes need to be really ripe to complement the other ingredients in the salad
