In the next couple of months, with the arrival of summer, I am sure you, my fellow food bloggers and followers, are going to get busy assembling and then eating one of the most wonderful salads of all times: the Caprese salad.

This beautiful combination of ripe, fresh tomatoes, basil, olive oil and fresh mozzarella is unbeatable. Or is it?

The other night, I was busy doing a bit of work I had to bring home and I got peckish so I asked JB to put something together just to keep us going until dinner. And he came up with this dish. I guess I have to come to peace with the fact that I am no longer the only cook in the house. This has become our new favourite off-season Caprese salad and we love it.

Ingredients:

1 ball of fresh mozzarella
1 avocado
cherry tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons good quality soy sauce (or light soy)
1 teaspoon toasted sesame oil
freshly ground black pepper

Method:

1. Divide the mozzarella into segments and set aside. Cut the avocado in slices. Cut the tomatoes in half. Set aside.
2. Combine the oil, soy sauce and sesame oil in a bowl.
3. Delicately coat the avocado slices with the oil mixture and sprinkle sesame seeds on top.
4. Arrange the mozzarella nicely onto a plate and then the avocados all around. Garnish with tomatoes. Spoon a bit of the remaining soy mixture on the mozzarella and the tomatoes and finish with a few grinds of black pepper. Enjoy!

Serves 2