Mixed leaf salad with mozzarella, mint, peach & prosciutto

Name: Mixed leaf salad with mozzarella, mint, peach & prosciutto
Total time: 10 min
Yield: 1
Ingredients: ripe peach; buffalo mozzarella; higher-welfare prosciutto; fresh mint; mixed salad leaves; extra virgin olive oil; lemon; dried red chilli optional

“Try to get hold of buffalo mozzarella. I like to crumble a little bit of dried chilli over my mozzarella, but I’m a chilli freak and you may not be, so you don’t have to! And use any mixed leaves you fancy. ”

Serves 1

Cooks In10 minutes

DifficultyNot too tricky

Fruit

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

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

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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

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

BUY NOW

Tap For Ingredients

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!

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