Mozzarella Treasure Hunt Salad...

Ingredients

300g selection of organic fresh crispy salad leaves – beetroot leaves, rocket and little gem

250g organic buffalo mozzarella ciliegine (small cherry-sized balls)

50g seedless red grapes

50g orange-fleshed melon

Half ripe avocado

25g walnuts

25g pine kernels

1 parge slice sourdough bread

1 tbsp mostarda di frutta (an Italian condiment consisting of fruit preserved in a mustard-flavoured syrup)

30ml extra virgin olive oil

2tbsp freshly squeezed

Lemon juice

Half tsp honey


Method

Lightly toast the sourdough bread and cut into cubes

Carefully fry the walnuts and pine kernels

Then all you need to do is assemble your ingredients and scatter them through a generous helping of salad leaves. I prefer to assemble rather than toss the salad, as you can be a bit more precise and concentrate on the presentation. But in the end it’s your salad, so just enjoy it!

Serve in lovely wide, white dishes with a simple dressing of the best-quality organic

Credits: Why I Love Organic