Mixed Leaf Salad with Mozzarella, Mint, Peach and Prosciutto
Try to get hold of buffalo mozzarella. I like to crumble a little bit of dried chilli over my mozzarella, but I’m a chilli freak and you may not be, so you don’t have to! And use any mixed leaves you fancy.
|1 ball||mozzarella, preferably buffalo mozzarella|
|A couple of slices||prosciutto|
|Mixed leaves of your choice|
|Dried chilli flakes (optional)|
|For the dressing:|
|2 tbsp||lemon juice|
|5 tbsp||olive oil|
|Salt and freshly ground black pepper, to taste|
To make the dressing:
Mix the ingredients together until combined and set aside.
To assemble the salad:
Pinch the skin of the peach and peel from the bottom to the top then quarter them. Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season. Lay a couple of slices of prosciutto over the top. Dress your mixed salad leaves and torn-up mint with a little of the olive oil and lemon juice dressing. Throw the leaves on top of the plate.
Calories 412kcal Fat 35.4g Sat Fat 12.4g Protein 18.5g Carbs 5.7g Sugar 5.5g Salt 1.7g Fibre 0.5g