Pineapple juice, tonic water, ginger and rosemary mocktail, mini whole wheat sandwiches with tomato, rocket, mustard and shavings of Grana Padano
6 slices of whole wheat sandwich bread 100 g grape tomatoes 100 g Grana Padano rocket mild mustard extra virgin olive oil salt & pepper
Spread a teaspoon of mustard on a slice of bread, add the rocket, season with a drizzle of olive oil and some Grana Padano shavings.
Place another slice of bread on top, slice the tomatoes and arrange them on the bread, seasoning with a drizzle of olive oil, salt and pepper, and some Grana Padano shavings. Spread a teaspoon of mustard on another slice of bread and finish the sandwich, patting the bread down to ensure it sticks together.
Cut the sandwiches into quarters and serve immediately.
Pineapple juice, tonic, ginger and rosemary mocktail
200 ml pineapple juice, 150 ml tonic water, fresh ginger, rosemary, ice.
Fill a glass with ice, pour in the pineapple juice and a few slices of ginger, add the tonic water, garnish with a sprig of rosemary and serve immediately.