Pineapple juice, tonic water, ginger and rosemary mocktail, mini whole wheat sandwiches with tomato, rocket, mustard and shavings of Grana Padano
Ingredients6 slices of whole wheat sandwich bread
100 g grape tomatoes
100 g Grana Padano
extra virgin olive oil
salt & pepper
PreparationSpread 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 (serves 1)200 ml pineapple juice
150 ml tonic water
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.