A light option that works well alongside other dishes or served with a soft-boiled egg, halved and arranged on top.

Ingredients

250g sliced smoked salmon

2 avocados

2 tbsp capers

4 Roma tomatoes

1/3 cup Pukara Estate Wasabi Extra Virgin Olive Oil

2 lemons

4 tbsp Pukara Estate White Balsamic Vinegar

1 packet fancy lettuce

Method

Preheat oven to moderate heat.

Cut Roma tomatoes into quarters and place in a baking tray with half of the balsamic vinegar, 1 tbsp of Wasabi EVOO, salt, and pepper. Bake until the tomatoes collapse. Allow to cool.

Cut avocados into quarters and place in the middle of serving plates with roasted tomatoes in the centre.

In a bowl, combine fancy lettuce, the remaining balsamic vinegar, and the remaining Wasabi EVOO. Place one heaped handful on top of the avocado and tomatoes.

Curl smoked salmon strips into rose shapes and arrange on top.

Scatter with capers and serve with lemon wedges.