Brazilian tapioca with cheese, tomato and oregano

Ingredients

For 1 serving

• Tapioca pearls50 g
• Light mozzarella40 g
• Tomatoes80 g
• Dried oregano1 pinch
• Sliced turkey breast30 g

Contains: lactose

In season: June – September

Method

1. Dice the mozzarella and pat it dry on kitchen paper; wash the tomato and slice it thinly.
2. Push the tapioca through a fine sieve to break up any lumps.
3. Heat a non-stick frying pan over a medium heat with no fat, spoon in the sifted tapioca to form an even disc and press it down lightly with the back of the spoon.
4. Cook for 2 minutes, until the grains fuse into a firm crêpe that comes away from the pan, then flip it.
5. Fill one half with the mozzarella, tomato, turkey and oregano, fold it over and cook for 1 minute, until the mozzarella starts to melt.