It is the time of the year to enjoy peaches at their best. I buy mine from Asquith's an independent green grocer in Ilkley who sources peaches which are displayed outsidethe shop and left to ripen in the sun naturally. I buy them warm and soft and they are brilliant value at three for £1.00.
This is the simplest of salads yet it combines some interesting flavours. Lemon zest, ripe peach, basil and cracked pink and black pepper. A drizzle of thick, virgin olive oil adds to the pepper notes.
We are going camping in the wild over the weekend. Perhaps when we are trying to cook our supper over our little 'pocket rocket' I will think of this lovely dish. It is just a little too fragile to take with us.
Peach, mozzarella and lemon salad
Serves 2
Ingredients
2 ripe peaches
50g torn buffalo mozzarella (about 1/2 ball)
Zest from 1 lemon
Handful torn basil leaves
1tsp black and pink pepper corns, cracked in a pestle and mortar
1tbsp good quality olive oil
Method
Slice peaches and arrange on a plate. Include any juice that may be produced from slicing. Tear mozzarella over the peaches and scatter with basil leaves and cracked pepper corns. Anoint with drops of olive oil.
