Serves 2
Ingredients:
60g Mixed salad leaves
2 tbsp Sweet pepper pearls
¼ Red onion, thinly sliced
125g Mozzarella (or burrata)
120g Tinned peach halves (drained)
½ tsp Dried oregano
Pinch Chilli flakes
1 tsp Balsamic syrup
Salt & freshly ground pepper
1 tbsp Extra virgin olive oil
Method:
-
Prepare the peaches:
Slice the drained tinned peaches into wedges. Pan-fry them for 3/4 minutes with dried oregano, chilli flakes, balsamic syrup, salt, and pepper until caramelised slightly. Set aside to cool. -
Cook the protein:
Pan-fry or grill the chicken rashers or veggie sausages until cooked and lightly browned. Slice if needed. -
Assemble the salad:
In a large bowl or plate, lay down the salad leaves. Add sweet pepper pearls, sliced red onion, the warm peaches, and your cooked protein. -
Top with cheese:
Tear the mozzarella or burrata and place on top of the salad. -
Finish:
Drizzle everything with extra virgin olive oil. Add a final crack of black pepper and a few salt flakes if desired.
Optional Tip:
Save the peach syrup for cocktails- it’s great in a spritz or mixed with soda and lime!