Ingredients
Creamy Balsamic Dressing:
200g Greek yoghurt FAGE Total
60ml balsamic vinegar
120ml extra virgin olive oil
2 tablespoons honey or agave syrup
2 tablespoons Dijon mustard
¼ teaspoon garlic, finely chopped
Salt and pepper to taste
Crown:
30 forestry skewers (10cm long)
1 jar peppers, drained, deseeded and halved
300 g small mozzarella balls
350 g cherry tomato
2-3 handfuls of fresh basil, washed and dried
Pitted green olives
Sprigs of rosemary
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Steps
- In a small bowl, whisk together the Greek yoghurt, vinegar, oil, honey, mustard, garlic, salt and pepper. Set aside.
- Thread the tomatoes, basil and mozzarella onto the skewers. Thread the peppers, mozzarella and olives onto each of the two skewers.
- Place the skewers around a round serving dish to form a crown.
- Garnish with rosemary. Serve with the creamy balsamic vinaigrette.
