Tomato Carpaccio
Makes 2-3 servings
Ingredients
red heirloom tomatoes: 2 large
cherry tomatoes (variety of colours): 1 cup
mozzarella: 1 large ball
pistachios: 1/4 cup, chopped
microgreens
balsamic glaze: 2 tbsp
olive oil: 2 tbsp
salt
pepper
Instructions
Thinly slice tomatoes and arrange on a flat plate. Sprinkle with pistachios and dot on torn pieces of mozzarella. Drizzle olive oil and balsamic glaze and add a light sprinkle of salt and pepper to taste. Finally, top with your freshly harvested Pak Choi microgreens.
Recipe was originally posted on micropod