STONE FRUIT AND MOZZARELLA SALAD WITH BASIL DRESSING

STONE FRUIT AND MOZZARELLA SALAD WITH A BASIL DRESSING

(Serves 6-8)

4-6      peaches, sliced into wedges

15 ml lemon juice, 2,5 ml Maldon salt and 10 ml sugar for marinating the peaches

200 g   cherry tomatoes, some can be halved

            pitted fresh cherries (when in season)

2          punnets Bocconcini OR use fior di late

45 ml  toasted seeds (sunflower, pumpkin, sesame)

            Basil and rocket leaves

BASIL DRESSING

60 ml   olive oil

15 ml  balsamic vinegar

30 ml   lemon juice

            Lemon zest to taste

15 ml honey

chopped basil and dill

30 ml   basil pesto

30 ml  finely chopped spring onion

METHOD:

• Marinate the peaches in the lemon juice, Maldon salt and the sugar for 15 minutes
• Combine all the dressing ingredients and mix well to combine
• Combine the peaches, tomatoes, cherries (if using) on a large platter
• Add the Bocconcini, basil and the rocket and pour over the dressing
• Lastly scatter over the toasted seeds