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Meal of the Week - Peach, Pancetta & Mozzarella Salad

August 20, 2013

Meal of the Week - Peach, Pancetta & Mozzarella Salad

Prep time: 15 minutes

Cooking time: 10 minutes

Serves: 4

This fresh and fruity salad recipe provides 2 of your 5 a day. The salad combines the natural sweetness of peaches with the delicate smokiness of pancetta and fresh creaminess of mozzarella to make the perfect lunchtime dish.

Step 1 - Pre-heat the oven to 200C/390F.

Step 2 - Tear 300g of stonebaked ciabatta into bite-size pieces before placing onto a baking tray and cooking them in the oven for 10 minutes, until crisp and golden.

Step 3 - Heat a frying pan over a medium-high heat and add 100g of Italian smoked pancetta. Fry the pancetta for around 3-4 minutes, until crisp and golden.

Step 4 - While the pancetta is cooking, you should half, stone and slice 4 peaches.

Step 5 - Remove the pancetta and keep warm. Add the peaches to the pan and cook for 1 minute on each side, until golden and slightly softened.

Step 6 - To make the dressing, put 7g of fresh mint, the zest and juice of ½ a lemon, 2 teaspoons of red wine vinegar, 2 ½ tablespoons of olive oil, 1 teaspoon of caster sugar and 1 teaspoon of French Dijon mustard into a small bowl and whisk.

Step 7 – Drain 125g of mozzarella and tear into bite-size pieces. Divide this, along with the ciabatta pieces, peach slices, 100g of mixed salad leaves and another 7g of fresh mint, between four plates.

Step 8 - Scatter the crispy pancetta over the plates and drizzle with the prepared dressing.

We recommend combining this recipe with Garcinia-C, a natural and stimulant-free fat blocker, to prevent fat accumulation and shrink your waistline.





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