Jazz Apple and Blackberry Carpaccio

INGREDIENTS

1 Jazz apple, cut finely
Juice of ½ lemon
Small bunch of basil
70ml olive oil
Salt and pepper
60g bresaola
12 blackberries, halved
Handful of rocket

METHOD

  • Toss the sliced apples in a squeeze of lemon to stop them from going brown
  • Add the basil, olive oil and remaining lemon juice to a blender and blitz until smooth. Adjust the seasoning to taste and place to one side
  • Lay the apples and bresaola out on a plate, top with blackberries and rocket. Drizzle over the basil dressing to finish
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