Tomato & bocconcini starter with roasted camelina

80 ml Signé Caméline roasted camelina oil (1/3 cup)

4 red tomatoes

1 container (approx. 200 g) bocconcini

½ red onion

A few basil leaves

Salt and pepper to taste

1. Cut the tomatoes and bocconcini into thin slices
2. Cut up the red onion
3. Alternate the slices of tomato and bocconcini in a dish
4. Season with the roasted camelina oil, oinons, basil leaves and salt and pepper to taste
5. Serve chilled