Summer garden salad with peaches and mozzarella
Serves: 2
Total time: 
Recipe photograph by Chelsea Bloxsome
Summer garden salad with peaches and mozzarella
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
435Kcal
Fat
30gr
Saturates
11gr
Carbs
19gr
Sugars
16gr
Fibre
7gr
Protein
18gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- ½ x 28g pack basil, leaves picked
- zest and juice of ½ lemon
- 3 tbsp extra-virgin olive oil
- 1 x 300g pack courgetti
- 75g Heritage Jewel tomatoes (or other mixed-colour cherry tomatoes), halved
- 75g freshly podded peas
- ¼ x 25g pack chives, cut into about 3cm lengths
- 2 ripe peaches, sliced into wedges
- 1 x 125g ball vegetarian mozzarella, drained and sliced
Step by step
- Reserve a few small basil leaves for garnish, then blend the rest with the lemon juice, olive oil and seasoning to make a vivid green dressing.
- Toss the courgetti, tomatoes, peas, chives and peaches together with half the dressing. Divide between 2 plates and top with the sliced mozzarella. Drizzle the rest of the dressing on top and garnish with the reserved basil leaves and the lemon zest.
Chef quote
Make the most of high- summer produce with this light but satisfying garden salad.
