Roasted Strawberries and Peach Caprese Salad
Roasted strawberries, sweet peaches, and delicious mozzarella cheese are sprinkled with mint, toasted pine nuts, and balsamic glaze. It's fresh, light and perfect for summer.
Servings: 2 people
Calories: 328kcal
Ingredients
- 2 large peaches
- 8.8 oz (250g) mozzarella
- 6 medium/large strawberries
- 1 teaspoon olive oil plus extra for drizzling
- small bunch mint leaves
- 1 tablespoon balsamic glaze
- 1 tablespoon pine nuts
- 1 small handful arugula/rocket
- salt
Instructions
- Preheat the oven to 180°C/350F/gas mark 4. Cut the green tops off the strawberries and slice in half. Drizzle in 1 teaspoon of olive oil, toss to coat the strawberries then add to a lined baking tray, sprinkle with a tiny pinch of salt then roast in the oven for 10 minutes, until soft. Let cool slightly.
- Add the pine nuts to a small dry frying pan under a medium heat and toast until golden brown on each side, set aside. Finely slice the peaches and mozzarella and finely chop the mint leaves.
- To assemble the salad, place a little arugula/rocket on each plate then add alternate slices of peach and mozzarella on top. Top with the roasted strawberries, a sprinkle of chopped mint and pine nuts. Add a drizzle of olive oil and balsamic glaze over the salad and serve.
Notes
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
Recipe can be doubled to serve 4.
Nutrition
Calories: 328kcal