Bresaola with exotic fruit salsa

• pineapple↗6

  slices, finely chopped

• mango↗6

  slices, chopped into cubes

• slices bresaola↗18-24

  (try the deli counter)

• rocket or watercresspack
• olive oil↗

  to serve

• balsamic vinegar↗

  to serve

• olive ciabatta

  warmed, to serve

Step-by-step instructions

1. 1

   Mix together the pineapple and mango. Arrange the slices of bresaola on 6 serving plates with a small handful of rocket or watercress on each. Spoon over the fruit salsa and drizzle with a little olive oil and balsamic vinegar just before serving. Serve with slices of warmed olive ciabatta.