PEACH, PRO­SCIUTTO AND MOZ­ZARELLA SALAD

Sunday Independent (Ireland) - Life - - APPETITES -

Serves 2

You will need: 125g (4oz) good moz­zarella 2 peaches 6-8 leaves fresh mint Olive oil Freshly ground black pep­per and sea salt flakes 6 slices pro­sciutto Rocket, to serve Crusty bread, to serve Drain the moz­zarella and roughly tear it into chunks. Wash the peaches and slice them into bite-size pieces. Ar­range the moz­zarella chunks and the sliced peaches on a large plate. Tear up the mint leaves and scat­ter them over the top. Gen­er­ously driz­zle the moz­zarella, the peaches and the mint with the olive oil. Grind some freshly ground black pep­per and add a pinch of sea salt flakes over the top. Next, toss ev­ery­thing to coat it with the olive oil and the sea­son­ing, then tear up the pro­sciutto and ar­range it over the top. Gar­nish with a lit­tle rocket. Serve in the sun­shine, if there’s any to be had, along with some nice crusty bread.

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