Toasted peach and mozzarella salad


This weather is pretty delicious, and so what could be better than a lovely sunny salad in the garden tonight? Simple, tasty, nutritious and easy to add your favourites, this salad from the girls is something I shall definitely be making this week. 

Mozzarella is a dairy product I have not been able to eliminate. If I can get proper Buratta then I do, but it's not easily sourced and is also expensive. If you are dairy-free then the cheese alternatives, some seitan or tofu would work well, or you could just pile up the salad with a few more nuts and seeds and some local asparagus to fill you up. 


What you need:

Bread - cubed, like croutons

1 peach per serving - ripe and sliced

Salad leaves of your liking


Parma ham (optional)



For the dressing (all quantities to taste):

Olive oil

lemon juice

salt and pepper 


1. Place the croutons and peach slices on a griddle pan and cook over heat until nicely browned and the peaches soften. This can be done in batches if you like your croutons nice and crispy.

2. Toast the hazelnuts or any other seeds/nuts that you wish to add. 

3. Mix everything in to the salad leaves and tear the mozzarella over the top.

3. Drizzle over the dressing and enjoy with a glass of dry white wine, if you fancy! 


Evie and Megan, x