1 ripe avocado
400g mixed, ripe tomatoes
1 ball of fresh mozzarella, preferably buffalo
A bunch of basil leaves
Extra virgin olive oil
Sea Salt Flakes
Remove the mozzarella from its packaging, drain and tear into mouthful sized pieces.
Slice, half or quarter the tomatoes depending on their size and arrange on a platter along with the mozzarella.
To prepare the avocado, first half lengthways with a sharp knife, cutting around the stone. Remove the stone by twisting it, and scoop out the flesh with a table spoon. Slice the avocado and add to the platter.
Finish the dish with basil leaves, a generous drizzle of olive oil, freshly milled black pepper and a good pinch of Sea Salt Flakes.