Capri Salad

Ingredients

2 Beef Tomatoes

125g Mozzarella Cheese

12 Black Olives (pitted and sliced)

8 Basil Leaves

1 Tablespoon Balsamic Vinegar

1 Tablespoon Olive Oil

Salt and Pepper

Equipment

1 SHARP Knife

1 Chopping Board

1 Grill Pan

The Good Bit

1. start by cuting each tomato into 6 slices, then do the same as best you can with the mozzarella, now you want to start with a base of tomato, a slice of mozzarella and a few slices of olive and 1 basil leaf, repeat this layer twice and stack on top of each other, when you are done you should have 4 stacks, with 3 layers of tomato, cheese and olives to each stack (hiding the olives under the cheese on the top layer, you'll also have no basil for this layer).
2. Grill for 2-3 minutes until the cheese just begins to melt, drizzle over a drop of oil, and a drop of balsamic vinegar then season with salt and pepper and serve

Serves 4

Potato Salad

Ingredients
500g New Potatoes
150g Green Beans
8 Spring Onions (sliced into inch long chunks)
200g Pitted Black Olives (optional)
100g Salami (cut into thin slices, don't use if you are going for the vegetarian version)
6 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Fresh Mint (chopped)
1 Tablespoons Whole Grain Mustard
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Mixing Bowl
1 Serving Bowl

The Good Bit

1. Start by cooking the potatoes for 15 minutes, then drop in the beans and cook for another 3 minutes, drain the water and rinse under cold water then drain again and leave to cool some more.
2. Now chop the potatoes into chunks and toss into the serving bowl along with the olives, onions and salami, in the mixing bowl you want to mix together the remaining ingredients and then season with salt and pepper, pour over the potato mixture and serve.
   

Serves 4