Ingredients

2 Hands full of fresh crisp baby rocket leaves

2-3 Cocktail tomatoes or cherry tomatoes

Half  Avocado pitted and sliced

3 slices of Mozzarella cheese

1 Tablespoon of Olive oil

Half a teaspoon of Balsamic Vinegar

Dollop of Honey

Pinch of salt and Ground Black Pepper.

Method

Rinse the rocket and tomatoes, shake off excess water. Cut the tomatoes in half.

Skin the Avocado and cut in half. Remove the pip and cut across the length of the Avocado into 6 or 8 slices and scoop out with a tablespoon.

Cut 3 slices of Mozzarella cheese, I find the Buffalo Mozzarella is a better option as its creamier and not so tough as the plain one.

Combine the Honey, Olive oil and Balsamic Vinegar and drizzle over the salad once you’ve combined the ingredients together.

Season to taste with salt and Ground Black pepper.

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