PEACH, PROSCIUTTO AND MOZZARELLA SALAD
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.