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Tomato mozzarella salad is a summer favorite. Sweet ripe tomatoes with pillowy soft mozzarella and fresh basil. Drizzled with delicious balsamic reduction that you can make ahead of time or even better.

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Ingredients requirements - Mozzarella, Tomato & Basil Puff Pinwheels:

1. Need 1 of ready roll sheet of puff pastry,
2. You need 1/4 carton for tomato, garlic and herb passata,
3. Need 2 - balls of reduced fat mozzarella,
4. Get 1 tsp for Italian mixed herbs,
5. Get - Fresh basil leaves,
6. Take 1 - beaten egg,
7. Need - Salt and pepper to season

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Mozzarella, Tomato & Basil Puff Pinwheels making:

1. Lay out the puff pastry sheet and roll it out a little thinner but keep it in a rectangle shape with two edges slightly shorter.
2. Take the passata and spread it evenly over the pastry leaving a 1cm clean edge at the sides. Sprinkle over the Italian herbs and season with salt and pepper.
3. Tear up the mozzarella balls and the basil leaves and spread over neatly.
4. Now starting from the shorter side, roll up the pastry as tight as possible starting from one end and finishing at the other.
5. Refrigerate for around 15-30 minutes to set, or leave covered on a plate in cling film over night if prepping for an event the next day.
6. Once set, take a really sharp knife and cut the roll into 1.5cm rings. Pre heat your oven to 180 (fan) or gas mark 6. Lay the pinwheels out on a greaseproof paper lined baking tray.
7. Brush each one over with some beaten egg wash. Bake them in the oven for 12-15 minutes or until risen, golden and flakey. Leave to cool for a few minutes before serving, so they hold their shape better. Superb eaten as is, or with dips!

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