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- 3 oz Kalamata olives, pitted
- 2 oz shallots, in pieces (¼ in.)
- 1 tsp capers, drained, plus extra to garnish
- 1 garlic clove
- 1 oz white wine
- 1 tbsp lemon juice
- 2 oz extra virgin olive oil
- 1 pinch ground black pepper, to taste
- 2 heirloom tomatoes, sliced
- 6 oz fresh mozzarella, sliced
- fresh basil leaves, to garnish
- per 1 portion
- 837 kJ / 200 kcal
- 7 g
- 4 g
- 17 g
- 1 g
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