August 20, 2013
Prep time: 15 minutes
Cooking time: 10 minutes
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.
Comments will be approved before showing up.
Join over 100,000 happy customers who have transformed their health with Forza Supplements.