INGREDIENTS:
2 nice ripe peaches, grilled
Prosciutto (thinly sliced)
2 balls of buffalo mozzarella
A handful of wild rocket
A handful of baby spinach
Juice from half a lemon
Extra virgin olvie oil
Salt and pepper to taste
DIRECTIONS
-Halve and stone the peaches. The stones should come out fairly easily. Slice thick and grill on a BBQ for 3 minutes on each side.
-Drain the mozzarella balls and tear or cut them up into roughly the same size as the peaches.
-Wash and spin the salad leaves, then lay them out on a big plate or in a serving bowl, reserving one handful. Scatter the pieces of peach and mozzarella around, place prosciutto, then scatter the remaining salad leaves over the top.
-Squeeze the lemon juice into a small bowl, and add about twice as much olive oil as there is lemon juice. Season lightly with salt and pepper, and whisk it well to combine. Drizzle the dressing all over the salad (there’s not much need to toss it or the leaves might get bruised), and serve immediately after dressing.
