Mixed leaf salad with mozzarella, mint, peach & prosciutto

Mixed leaf salad with mozzarella, mint, peach & prosciutto

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
recipe adapted from

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver
Tap For Method

Ingredients

  • ripe peach
  • buffalo mozzarella
  • higher-welfare prosciutto
  • fresh mint
  • mixed salad leaves
  • extra virgin olive oil
  • lemon
  • dried red chilli , optional
Tap For Method
recipe adapted from

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver
Tap For Ingredients

Method

  1. 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.
  2. Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
  3. Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
  4. Lay a couple of slices of prosciutto over the top.
  5. 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.
  6. Throw the leaves on top. Simple!
recipe adapted from

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver