This article was written for Annabel & Grace, which is now part of Rest Less.
A refreshing salad with a fruity kick…perfect for lunch on a summery day (with a glass of Sauvignon Blanc) (or two).
Pancetta, Peach & Mozzarella Salad
INGREDIENTS serves 4
Two handfuls of stale bread ripped into bitesize pieces
4 ripe peaches, stoned and sliced.
125g mozzarella
100g pancetta
100g bag of watercress (or spinach, rocket, baby leaves if you prefer)
Handful fresh mint
Zest and juice half lemon
2 tsp red wine vinegar
2.5 tbsp olive oil
1 tsp caster sugar
1 tsp mustard
METHOD
Preheat over to 200, gas 6. Put bread on baking tray for 10 mins until crisp and golden.
In hot frying pan, cook pancetta until crisp and golden, remove. Add peach slices to the pan and cook for 1 minute each side until softened and golden.
Whisk the lemon zest and juice, vinegar, olive oil, sugar and mustard to make a dressing.
Arrange everything else on four plates and drizzle with dressing.