Tomato, Apricot And Mozzarella Towers - cooking recipe

Ingredients

75 g blanched almonds, coarsely chopped
400 g tomatoes, quartered, deseeded and diced
250 g apricots, halved, stoned and diced
3 tbsp white balsamic vinegar
3 tbsp olive oil
125 x 2 g buffalo mozzarella, drained
80 g babyleaf salad

Preparation

Saute the almonds in a dry pan over medium heat until toasted. Leave to cool.\r\nMix the tomatoes and apricots. Whisk the vinegar and oil with salt and pepper and add 2 tablespoons of the dressing to the tomatoes and apricots.
Divide this mixture between 4 x 3-inch metal dessert rings on 4 plates. Pull small pieces of mozzarella off the ball of cheese and place them on top. Sprinkle with the toasted almonds.
Carefully lift the rings off. Toss the salad leaves with the rest of the dressing and arrange them on the plates. Serve immediately, with slices of baguette.
NOTE: if you only have 1 metal ring, make 1 tower at a time.