- 500 g exotic tomatoes, halved
- 250 g micro green salad leaves
- 125 g buffalo mozzarella, torn
- Balsamic vinegar
- Olive oil
- Freshly ground black pepper
- 1 scoop Sour apple soft scoop ice cream
Toss the tomatoes and micro salad leaves together and arrange on a serving dish. Top with mozzarella pieces.
Drizzle with balsamic vinegar and olive oil, season with salt and pepper and finish with a scoop of sour apple ice cream.