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mozarella, peach + prosciutto salad

serves one
1 peach, just ripe but still fairly firm, cut into 6 segments
a handful of mixed leaves
leaves from a sprig or two of mint
3 dsps of olive oil
1 dsp of lemon juice
a small ball of mozzarella, roughly torn 
2 slices of prosciutto, roughly torn
olive oil for drizzling
salt + black pepper


Griddle the peach segments on both sides over a fairly high heat until beginning to caramelise.

Make a dressing with the oil, juice, salt and pepper.  Dress the mint and leaves with it. Add the peach segments and prosciutto and mix. Arrange on a plate.

Scatter over the torn mozzarella, drizzle with a little olive oil and sprinkle some black pepper over.
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This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me