• 1 x ripe peach
• 1 ball buffalo mozzarella (100g)
• 40g summer leaf salad
• 20g roasted hazelnuts
• 1 x bunch thyme
• 20g castor sugar
• good quality reduced balsamic
• good quality extra virgin olive oil
CUT the peach in half and remove the seed. Lay them flesh side up and sprinkle lightly with sugar, picked thyme leaves and sea salt flakes. Roast them in a high oven (220 degrees) for 4 minutes or until golden and caramelised. Allow to cool.
Take a ball of buffalo mozzarella and tear it into 4 chunky pieces, season with sea salt flakes and pepper.
Arrange all onto a plate and dress with salad leaves. Add roughly chopped hazelnuts for a crunchy texture and finish with a good drizzle of balsamic and olive oil.
It’s the perfect summer entree for two or increase the size and serve in the middle of the table as an accompanying salad to go with some grilled chicken or pork.