Galbani Mozzarella and Grilled Aubergine Salad

Cut the log of Galbani Mozzarella Maxi into large cubes.

Wash the fresh rocket leaves and dry them, then place onto a serving plate to use as a base. Add the cubes of Galbani Mozzarella and place on top of the rocket, in the centre of the plate.

Heat a small amount of olive oil in a frying pan, over a medium heat. Add the aubergine slices and grill on both sides for a few minutes. Allow to cool slightly, then transfer them onto the serving plate.

Wash the cherry tomatoes, cut them into quarters and add them to your salad.

To finish add a few black olives. Season generously with salt and pepper.