Cocktail Tomato Cups with Pesto Bocconcini

A deliciously simple, colourful salad with bite-size balls of fresh mozzarella, homemade ramsons pesto and rocket leaves that can be made in a jiffy. They are ideal as a great finger food or a side salad for barbecue meat.

• 15 Cocktail tomatoes
• 15 Bocconcini Mozzarella balls
• 3 tbsp Ramsons pesto
• 1 tsp Lemon peel, grated
• Salt and freshly mulled black pepper
• Rocket leaves to serve

1. Cut a thin slice off the top of each cocktail tomato. Scoop out and discard pulp. Sprinkle the cups with a bit of salt and drain.
2. Drain the bocconcini and place them in a bowl. Add in ramsons pesto, lemon peel and freshly mulled black pepper to taste. Mix well.
3. Arrange the rocket leaves on a serving plate. Fill the tomato cups with prepared bocconcini and place them on the serving plate.