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Mixed leaf salad with mozzarella, mint, peach & prosciutto
Serves 1
Cooks In10 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 412 21%
Fat 35.4g 51%
Saturates 12.4g 62%
Sugars 5.5g 6%
Salt 1.7g 28%
Protein 18.5g 37%
Carbs 5.7g 2%
Fibre 0.5g -
Of an adult's reference intake
Ingredients
- ripe peach
- buffalo mozzarella
- higher-welfare prosciutto
- fresh mint
- mixed salad leaves
- extra virgin olive oil
- lemon
- dried red chilli , optional
recipe adapted from
Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
Method
- If I make this for my lunch I’ll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
- Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
- Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
- Lay a couple of slices of prosciutto over the top.
- Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
- Throw the leaves on top. Simple!
