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INGREDIENTS:<br />
960g chopped watermelon<br />
120g of bocconcini cheese<br />
480g arugula<br />
60g cup Kalamata olives<br />
75g pomegranate seeds<br />
2 tbsp toasted pine nuts<br />
Mint Dressing:<br />
4 tbsp Filippo Berio Bio Extra<br />
Virgin Olive Oil<br />
2 tbsp lemon juice<br />
1 tbsp shallot, minced<br />
1 tsp lemon zest<br />
1/2 tsp salt<br />
1/4 tsp freshly ground pepper<br />
Pinch cayenne pepper (optional)<br />
5 tbsp finely chopped fresh mint<br />
Watermelon and<br />
Bocconcini Salad<br />
with Mint Dressing<br />
servings 4-6<br />
Mint Dressing: In small bowl, whisk toge<strong>the</strong>r Bio Extra Virgin Olive<br />
Oil, lemon juice, shallot, lemon zest, salt, pepper, and cayenne (if<br />
using) until blended. Stir in mint.<br />
Salad: On large serving platter, arrange watermelon, bocconcini,<br />
arugula and olives. Drizzle with Mint Dressing. Garnish fruit salad<br />
with pomegranate seeds and pine nuts.<br />
INGREDIENTS:<br />
60g chopped frozen pineapple<br />
1 chopped frozen banana<br />
350ml vanilla yogurt<br />
16 tbsp milk<br />
2 tbsp Filippo Berio Bio Extra<br />
Virgin Olive Oil<br />
4 tsp toasted sweetened<br />
shredded coconut<br />
Tropical Olive Oil<br />
Smoothie<br />
servings 4<br />
In blender, combine pineapple, banana, yogurt, milk and Bio Extra Virgin<br />
Olive Oil; purée until smooth. Divide evenly among 4 glasses; sprinkle<br />
with coconut.<br />
Tip: Substitute frozen mango for pineapple if desired.
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