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.
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.
